Description
A rich, cheesy Tex-Mex cornbread with creamed corn and jalapeño, baked to golden perfection in a preheated cast-iron skillet. This fail-safe recipe offers a moist, flavorful texture and adapts easily to pantry staples.
Ingredients
1 to 1½ cups self-rising cornmeal (stone-ground preferred)
14–15 oz can cream-style corn (undrained)
1 cup shredded cheddar cheese (sharp yellow recommended)
¼ to ½ cup finely diced green jalapeños
1 cup whole milk (or non-dairy alternative)
2 large eggs (room temperature)
¼ cup vegetable oil or melted butter (halal)
½ cup diced onion (optional, sautéed)
1 lb ground beef (optional, halal), browned and drained
Instructions
Position oven rack in lower third and preheat to 375°F (190°C). Place a 9-inch cast-iron skillet in the oven for 10 minutes.
If not using a skillet, lightly grease a 9-inch square pan.
In a large bowl, whisk cornmeal, 1½ tsp salt, and 1 tsp baking powder.
In a separate bowl, mix creamed corn, milk, eggs, and oil until smooth.
Stir in half of the dry ingredients to the wet mixture until just combined.
Fold in cheese, jalapeños, and any optional ingredients like sautéed onion or ground beef.
Carefully pour the batter into the preheated skillet or prepared pan.
Bake for 30-45 minutes until the top is golden and the center is set.
Notes
Preheating the skillet is crucial for achieving a crisp crust.
If using regular cornmeal instead of self-rising, add 1½ tsp baking powder separately.
Can swap ground beef with halal turkey or plant-based alternatives.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: DINNER
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 165
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg