The Best Mexican Cornbread Recipe in the World!

Updated on February 19, 2020
habee profile image

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

This Mexican cornbread calls for cracklings, onion, and jalapeños.
This Mexican cornbread calls for cracklings, onion, and jalapeños. | Source

Homemade Cornbread

I just made the best Mexican cornbread I’ve ever tasted! Hubby said the same thing, too. I’m serious—I’d put this crackling bread up against any in the entire world.

Originally, I was planning to make regular crackling cornbread, but I decided to turn it into Mexican cornbread, instead. I wanted to make some homemade bread to go with my homemade Brunswick stew. I didn’t have enough time for the yeast rolls I often make with that stew to rise, so I needed a different type of quick bread. I thought about biscuits, but for some reason, I was craving cornbread. Boy howdy, am I glad I followed my cravings!

What is it about homemade bread that makes it so appealing? It’s definitely my biggest weakness when it comes to food. Just smelling any type of bread baking in the oven makes me salivate in the anticipation of that first delicious bite—especially when it’s slathered with real butter. I know I’m not alone here. Practically everyone I know feels the same way about warm bread and butter. If you’re with me on this, try this recipe for cornbread. You can forget the butter, though. There’s plenty of fat with the cracklings, so you won’t need butter with this bread!

Try it with my homemade Brunswick stew!
Try it with my homemade Brunswick stew! | Source

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 8 servings


  • Corn oil
  • 3 tablespoons chopped onion
  • 2 tablespoons chopped jalapeño peppers
  • 1 tablespoon butter
  • 1 cup self-rising cornmeal, preferably buttermilk cornmeal
  • 1 cup self-rising flour
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tablespoons sugar
  • 2 teaspoons black pepper
  • 2 teaspoons Lawry's garlic salt with parsley
  • 1 teaspoon cayenne
  • 1 pound pork cracklings


  1. Preheat the oven to 400 degrees.
  2. Generously oil the bottom and sides of a black iron skillet.
  3. Add onion, jalapeño, and butter to a microwave-safe bowl and heat until veggies are soft. Set aside to cool.
  4. In a large bowl, combine cornmeal, flour, milk, and egg. Add sugar, black pepper, garlic salt, and cayenne. Stir until a batter forms.
  5. Add onion, jalapeños, melted butter, and cracklings. Stir to distribute.
  6. Turn out the batter into the skillet and bake for about 35 minutes, until the top is brown. Allow the cornbread to cool for a few minutes before serving.

Photo Guide

Click thumbnail to view full-size
Microwave the onion and jalapeño in butter.For crusty cornbread, oil a black iron skillet.Make the basic batter.Add the cracklings.Turn out the batter into the skillet.Bake until golden brown on top.
Microwave the onion and jalapeño in butter.
Microwave the onion and jalapeño in butter. | Source
For crusty cornbread, oil a black iron skillet.
For crusty cornbread, oil a black iron skillet. | Source
Make the basic batter.
Make the basic batter. | Source
Add the cracklings.
Add the cracklings. | Source
Turn out the batter into the skillet.
Turn out the batter into the skillet. | Source
Bake until golden brown on top.
Bake until golden brown on top. | Source

Serving Suggestions

I make Mexican cornbread pretty often. We like it with chili con carne, homemade soups and stews, greens and ham, lima beans, pinto beans, and lots of other dishes.

Ingredient Variations

You can add some south-of-the-border flavors to just about any basic cornbread recipe. I change up ingredients, depending on my mood and on what ingredients I might have on hand when the homemade bread mood hits me.

Some of the ingredients I’ve used in my Mexican cornbread recipes include whole kernel corn, creamed corn, onions, scallions, bell peppers, jalapeño peppers, garlic, ground beef, and sausage. Today, I included pork cracklings—a lot of them. In fact, I used a whole pound. The crackling bread ended up being more crackling than bread, but that was okay with us. There was just enough cornbread to hold the tasty morsels of pork together. The top, sides, and bottom were brown and crusty, and the cracklings were soft but chewy, except for those near the surface. They were wonderfully crunchy!

More About Cracklings

If you don’t like cracklings, you won’t like this recipe. You might want to use less cracklings than I used. If you do, use about half a one-pound bag. Oh, and buy the cracklings that you find in the meat case—not those dry cracklings. You want moist cracklings with visible fat covering the individual pieces. I never claimed this was a low-fat recipe!

This is the best Mexican cornbread I've ever tasted. It's also the best crackling bread I've ever had!
This is the best Mexican cornbread I've ever tasted. It's also the best crackling bread I've ever had! | Source

Recipe Notes

  • Black iron skillet: First of all, you need a black iron skillet if you want a nice crust to form on your cornbread. The skillet needs to be greased with vegetable shortening, corn oil, canola oil, or vegetable oil. Some people heat the oiled skillet in the oven or on top of the stove before pouring in the batter, but I don’t always do that. Even so, my recipes for cornbread always turn out with a great crust.
  • Buttermilk cornmeal: If you can’t find it in your neck of the woods, use regular self-rising cornmeal. I like to make my cornbread with a mixture of meal and flour. I think it gives the bread a better flavor and a better texture. Notice that I use the self-rising version of both the flour and the meal. I don’t have to worry with baking powder or baking soda that way. Anyway, combine 2 cups of the cornmeal, a cup of flour, a teaspoon of salt, and ½ teaspoon black pepper. If you like slightly sweet cornbread, add about 3 tablespoons sugar. To the dry mix, add 1 3/4 cups milk or buttermilk and a large egg. Stir in 1/3 cup oil or melted shortening. Pour the batter in the oiled skillet and bake at 400 degrees for 30-40 minutes, until the bread has a brown top.
  • Muffin variation: Of course, you can also make cornbread muffins from the basic recipe.

Final Thoughts

You can take this easy cornbread recipe and create lots of other cornbread recipes with it. Stir in some pork cracklings for crackling bread, add chopped jalapeños for jalapeño cornbread, or include some red or green bell peppers, minced garlic, cooked and crumbled bacon, corn, onion, cumin, paprika, chili powder, cayenne, or green chilies.

Feel free to call this recipe for Mexican cornbread anything you like—crackling cornbread, jalapeno cornbread, crackling bread—it won’t bother me at all. If you decide to make this, please let me know how you liked it. I just can’t get over how awesome this stuff is. Healthy, it’s not, but it’s definitely worth a splurge once in a while!

Rate My Cornbread! Thanks!

3.6 stars from 69 ratings of Mexican Cornbread

Questions & Answers

  • I hate pork fat that isn't cooked completely. Is it necessary for Mexican cornbread?

    If you don't like it, don't use it. Try canola oil, instead.

  • What are pork cracklings?

    Skin and fat from a pig's hide that has been fried.

  • Can this recipe be made into muffins instead of in a skillet?

    I've never tried that, but I'm sure it would work. Muffins shouldn't require as much time in the oven, so be sure to keep an eye on them.


    0 of 8192 characters used
    Post Comment
    • profile image

      Lavericia copeland 

      8 months ago

      My grandmother taught me how to make cornbread in an iron skillet. Tried this recipe and my family enjoyed it. Thanks for sharing.

    • aesta1 profile image

      Mary Norton 

      5 years ago from Ontario, Canada

      The use of crackling is genius. Will definitely try this.

    • habee profile imageAUTHOR

      Holle Abee 

      7 years ago from Georgia

      Torri, thanks for the read and the comment!

    • platinumOwl4 profile image


      7 years ago

      The presentation of this recipe cause me to salivate like a crazed canine. However I am curious as to why you used self-rising flour and cornmeal?

    • georgialgal1984 profile image

      Penny Pincher 

      7 years ago from United States

      That looks wonderful! One of my favorite breads is a yeast jalapeno and cheese bread from Piggly Wiggly. I don't buy it much because it's so good!

      I've never used cracklings before in a recipe. Is it just pieces of fat? My northern half is showing here....Lol.. :) Hope your night is lovely~

    • Insightful Tiger profile image

      Insightful Tiger 

      7 years ago

      I'm jumping hubs looking for inspiration for tomorrow's dinner. I think I just found it! Thanks for sharing. Pinned for later!

    • d.william profile image


      7 years ago from Somewhere in the south

      I should not have read your hub. I used to love corn bread and always made it regularly. But since the government has allowed genetically modified corn to be sold in this country, i have not eaten anything that i knew has corn products in it, including high fructose corn syrup, and corn starch. So my shopping has not become a major pain in the corn cob for me, but worth it when i start cooking. I even changed my pet foods to those that have no corn products in them.

      The French did a study on modified corn, by feeding it to rats, and they all developed huge tumors within 5-6 months of ingesting it.

    • drbj profile image

      drbj and sherry 

      7 years ago from south Florida

      Gracias, amiga, for this interesting cornbread recipe. Will try it manana.

    • ishwaryaa22 profile image

      Ishwaryaa Dhandapani 

      7 years ago from Chennai, India

      An engaging recipe hub with clear instructions and all. I am fond of cornbread as well as Mexican cuisine. Pinned your recipe for near-future reference. Would like to try your tasty recipe. Well-done!

      Thanks for SHARING. Useful & Interesting. Voted up

    • Pamela99 profile image

      Pamela Oglesby 

      7 years ago from Sunny Florida

      This corn bread looks delicious. You are obviously such a good cook. I love all your recipes and this one is no exception.

    • Healthyannie profile image

      Annie Messeri 

      7 years ago from Spain

      Sounds great - I love Jalapenos.

    • WillStarr profile image


      7 years ago from Phoenix, Arizona

      This sound just outstanding! You might want to try Hatch green chilis and Chicharróns. In fact, I will try it!

    • L.L. Woodard profile image

      L.L. Woodard 

      7 years ago from Oklahoma City

      This may be a calorie-laden bread, but as you say, it's worth the splurge. Very hearty and Southern, along with Mexican flavors. Yep, I've passed this on and can't wait to try it myself.

      Thanks for sharing your cooking "experiment": Voted up and Shared.

    • torrilynn profile image


      7 years ago

      Hi habee,

      I found your recipe for mexican

      cornbread simple and all around great

      I love jalapeños and corn

      The fact that you use pork cracklings

      in your cornbread was new and very interesting to me. Thanks.

      Voted up.


    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

    Show Details
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
    ClickscoThis is a data management platform studying reader behavior (Privacy Policy)