Mexican Cornbread | How to Make the Best Cornbread in Cast Iron

Melt 1/2 stick of butter in a stargazer skillet.

Add chopped peppers and onions to the melted butter and sauté until the onions are soft, about 5 minutes.

Add 1 cup of cream style corn directly to the skillet without draining.

Add 1 block of cream cheese to the skillet.

Stir in 1 cup of grated cheddar cheese until well blended with the other ingredients.

In a separate bowl, combine 2 cups of all-purpose flour, 2 cups of cornmeal, 3 tablespoons of baking powder, and salt.

Mix the dry ingredients before adding any wet ingredients.

Pour in 2 cups of buttermilk and mix well.

Add 1 diced jalapeno (seeds and stem removed) to the mixture.

Gently fold in the cheesy mixture from the skillet into the cornbread batter, being careful not to overmix.

Preheat a 12-inch Dutch oven to 400 degrees Fahrenheit (or use a cast-iron skillet if cooking indoors).

Grease the Dutch oven with 2-3 tablespoons of bacon grease for flavor and crust.

Pour the cornbread batter into the greased Dutch oven.

Set the Dutch oven on a trivet and adjust the height to ensure it is level.

Prepare coals for cooking by shaking ash off and creating a wide circle of coals around the Dutch oven and on top.

Equipment Needed

Spice Level:

Dietary