Recipe: Tex-Mex Cornbread For A Crowd

Tex-Mex cornbread from HousewifeHowTos This is a recipe passed down to me by my mother, which 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.

If you’re looking for something healthy, this isn’t the recipe for you. But, man is it good! It freezes well, too, which is 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.

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.

Equipment I used:

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  • DragonLady

    All I see is bacon. ;)

    • Katie B. of

      That’s one ingredient where my mother’s recipe and mine differ. I figure, if I’ve got to use bacon grease, why not double the yum and add bacon to it?

      • DragonLady

        That logic makes perfect sense to me. But then I firmly believe that cornbread and bacon go with anything so why not with each other. ;)

      • Katie B. of


  • amy @ fearless homemaker

    yum! the bacon fat is definitely a must – that’s how the traditional recipes all make it here, too. love the addition of actual bacon, too!

    • Katie B.

      There’s a reason why the South is famed for its cooking. That reason is bacon fat!

  • Small Town Mommy

    Mmmm, bacon! It sounds absolutely delicious.

    • Katie B.

      It’s seriously addictive!

  • Donna B.

    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.

    • Katie B.

      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!

  • Connie

    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

    • Katie B.

      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?

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