Ang's Mexican Cornbread

Ang's Mexican Cornbread


"Southern mexican cornbread MUST be cooked in a seasoned black iron skillet! Otherwise, it isn't cornbread. The results are a "crisp" outside and moist interior. My granny, mother, and aunt made the best. I actually use my granny's skillet which probably makes it even better!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Preheat oven to 400 degrees. Pour the oil into black iron skillet and place in oven while it is preheating.
  2. Mix remaining ingredients in a heat withstanding bowl.
  3. When the oven reaches 400 degrees, take the oil filled skillet out and quickly mix the oil with the other ingredients in the bowl. Stir well.
  4. Pour the batter into the hot skillet. Bake at 400 degrees for 35-40 minutes.
  5. Cool in skillet for 2-4 minutes. Then carefully 'flip' onto a serving plate, ending up with the "crunchy" side on top.


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