Mexican Skillet Cornbread

Mexican twist on a classic southern cornbread


Original Recipe

  • 2 pkgs House-Autry Sweet Yellow Corn Bread Mix
  • 1 ½ cups milk
  • 1 ½ cups corn, drained
  • 1 (4-ounce) can diced green chiles, drained
  • 1/3 cup cheddar cheese
  • 3 tbsp oil

5lb. Recipe

  • 5 lb. House-Autry Sweet Yellow Corn Bread Mix
  • 7 1/2 cups milk
  • 7 1/2 cups corn, drained
  • 5 (4-ounce) can diced green chiles, drained
  • 1 2/3 cup cheddar cheese
  • 15 tbsp oil


          • Step One

            Preheat oven to 425°F.
          • Step Two

            Pour oil into a large cast iron skillet; place in oven for a minute or 2 until oil gets hot.
          • Step Three

            Meanwhile, combine all ingredients; mix until well blended.
          • Step Four

            Remove skillet from oven.
          • Step Five

            Stir hot oil into batter.
          • Step Six

            Pour mixture into skillet and cook for about 25 minutes, or until golden brown.
          • Step Seven

            Cool slightly and turn skillet upside down on a cutting board.
          • Step Eight

            Cut cornbread round into wedges and serve with honey.
          • Tips

            You can also use Monterrey Jack cheese instead of cheddar.