Tex-Mex Cornbread Recipe

Tex-Mex Cornbread Recipe from HousewifeHowTos.com
This Tex-Mex Cornbread Recipe was passed down to me by my mother and now I make for every 4th of July party. Like any good Southern recipe it involves bacon fat, which both gives the cornbread a good texture and amazing flavor. So if you’re looking for something healthy, this isn’t the recipe for you. But, man is it good!

It freezes well, too. That’s important since this recipe is large enough to serve a crowd. Feel free to halve it, though, or make the whole batch and save some for later. Believe me, you’ll want it.

Article continues below

Tex-Mex Cornbread Recipe

Tex-Mex Cornbread
Prep time
Cook time
Total time
Jalapenos, bacon, garlic and cheese combine to give this cornbread the kick that Tex-Mex food is known for. This recipe is designed to serve a crowd, but you can always halve it for your family to enjoy.
Recipe type: Bread
Cuisine: American
Serves about: 24
  • 2 cups cornmeal
  • 1 tsp. baking soda
  • 2 tsp. salt
  • 4 eggs
  • 2 cups buttermilk (no substitutions)
  • ⅔ cups melted bacon fat
  • 1 lb. bacon, cooked well and crumbled
  • 2 jalapenos, minced (wear gloves when mincing)
  • 2 14-oz. cans creamed corn
  • 4 cloves garlic, minced
  • 1 onion, minced
  • 10 oz. shredded sharp cheddar
  1. Preheat oven to 375F.
  2. Grease a large rimmed baking sheet.
  3. In large bowl, combine cornmeal, baking soda and salt.
  4. In medium bowl, beat eggs. Add buttermilk.
  5. Stir egg mixture into dry ingredients.
  6. Add bacon fat and creamed corn.
  7. Stir in remaining ingredients.
  8. Pour into baking dish and bake in 375F oven for 35 minutes, or until cooked through and starting to turn golden brown.

I’ll let you in on a little secret: I thought this was a bit spicy when I was a kid. That’s because my mother minced the jalapenos and used the whole pepper: seeds, membranes and all. If you like the spice of jalapeno but don’t want your mouth to burn, make sure you remove the membrane and discard the seeds. You’ll get all of the flavor of authentic Tex-Mex Cornbread without all of those tears. And remember: ALWAYS wear gloves when chopping jalapenos!

Equipment I used:


  1. Donna B. says

    White or yellow cornmeal? I’ve got to try this because I love bacon. And cheese. And corn. Also because it’s really different from any cornbread recipe I’ve ever tried. I’m not sure I’ll be able to use a jelly roll pan… the thought of baking cornbread in anything other than a cast iron skillet make me twitchy.

    • says

      Donna, I use yellow cornmeal, but I can’t think of any reason white wouldn’t work. I’ve never tried a cast iron skillet with this recipe, though I prefer regular cornbread cooked in one. You’d have to adjust cooking times and serving sizes, I’m sure. If you try it let me know how it turns out and I’ll update the recipe to reflect those. Thanks!

  2. Connie says

    Just wanted to say thanks so much for the great recipe! Made it for a luncheon and it came out perfect, and everyone loved it! Certainly was a big hit! Even passed along this recipe to others. thx again Connie

    • says

      Connie, I’m so glad you enjoyed it! That cornbread is my favorite food from childhood, and it’s embarrassing how much of it I eat whenever I make it. Plus, the house smells AMAZING when it’s cooking, doesn’t it?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: