Fried Cornbread With Corn and Chiles

Total Time
Prep 10 mins
Cook 20 mins

When I was growing up, my Grannie would make fried cornbread in the skillet on top of the stove to save time, instead of baking it in the oven. I always loved didn't crumble and fall apart, and it was nice and crispy. Try regular cornbread that is wonderful with some cabbage, pinto beans, fried apples and southern cooked pork chops! This recipe is a souped up version of what she used to make. To me its a meal in itself, but it really goes well with chili! Its also good dipped into homemade salsa. This is best cooked in a cast iron skillet, although you may use others.

Ingredients Nutrition


  1. Combine cornmeal, flour, baking powder, salt, and pepper in a bowl.
  2. Stir in eggs, milk, and butter. Batter will be thin!
  3. Stir in corn, roasted peppers, and chiles.
  4. Pour 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook until tops are covered in bubbles (like a pancake) and edges look cooked. Turn and cook other side.
Most Helpful

Oh, the humanity!This was very yummy. I quartered the recipe and it fed and adult and two little kids. It's exactly as described . Left out the chilies to be child friendly and the butter to be mommy friendly. Absolutely a keeper! Thanks.

littlemafia December 21, 2009

These are absolutely delicious, we loved them! Very easy to make too. Thanks for a sure keeper Breezermom!

puppitypup December 07, 2009

YUM! I made these according to the recipe (with buttermilk), but I have already had requests for making these with maple syrup, without the chiles. :) But, OH MY GOSH does this make a LOT! :) I made "4 servings" and it was enough for side dishes for 4 adults, 2 kids, and 2 or 3 lunches!

CraftScout June 10, 2009