Mexican Cornbread Recipe

Yummy cornbread with a twist – just in time for Thanksgiving!


  • 2 tablespoons oil
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 cup finely diced peppers
  • 2 tablespoons granulated sugar


  1. While preheating the oven to 450º, drizzle the oil in the skillet and place it in the oven for a few minutes to warm it up.
  2. In a bowl, mix flour, cornmeal, sugar, and spices until evenly distributed.
  3. Mix buttermilk, sour cream, and eggs.
  4. Add wet mix to dry mix and stir until just combined.
  5. Pour warm oil from skillet into cornbread mix and stir one more time.
  6. Pour all the cornbread mix into your heated skillet and top now with a scattering of your peppers or other options.
  7. Return to oven for 20 minutes at 450º or until golden brown and a toothpick comes out clean when stuck in the middle. Do NOT over cook.
  8. Let cool for at least 5 minutes before serving. Enjoy!


It is so easy to switch out optional ingredients to make it according to your preferences. You can keep it plain, but I love it all jazzed up!  You can swap the colors of peppers to make it more festive or you could remove them entirely. Add a bit of onion for flavor or 1/4 cup of crumbled bacon- because pretty much everything is better with bacon.

Keywords: cornbread, Thanksgiving, sides, skillet, cast iron skillet, skillet bread