Jalapeño Corn Bread

  • Serves

    serves 10


Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish.


  • 2 cups yellow cornmeal
  • 2 cups flour
  • 1 12 tbsp. sugar
  • 1 tbsp. plus 1 tsp. baking powder
  • 2 12 tsp. salt
  • 2 cups milk
  • 12 cup corn oil
  • 2 eggs, beaten
  • 34 cup fresh or frozen corn kernels
  • 34 cup sliced pickled jalapeños
  • 2 tbsp. butter


Step 1

Heat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalapeños; set batter aside.

Step 2

Heat a 12" cast-iron skillet; grease with butter. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.

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