Southern Mexican Cornbread and Cabbage Soup Recipe

Now, I don’t like to start family debates, but today we’re diving into a kitchen classic: Southern Mexican cornbread soup. If your mama or granny ever made a big pot of soup on a chilly evening, you already know that these two dishes are a match made in comfort-food heaven!

Here’s the thing—I’ve heard some folks say my cornbread isn’t “Southern” enough because it’s not crumbly. Well, tell that to the people lining up to grab a slice! I’m all about that moist, cheesy cornbread that’s sturdy enough to scoop up every last drop of this soul-warming cabbage soup.

This easy recipe has been shared around my kitchen table more times than I can count, and it’s always a hit. So, let’s get to cooking—grab that cast iron skillet and your biggest soup pot, and let’s make some kitchen magic!

🥣 Southern Mexican Cornbread Soup Basics

This Southern Mexican cornbread soup combo brings together two of my favorite comfort foods: crispy skillet cornbread and a hearty cabbage soup. Perfect for feeding a crowd or just warming up on a chilly day.

🍞 How to Make Southern Mexican Cornbread

This isn’t your average crumbly cornbread—this one’s got a crispy, golden crust, a tender, cheesy center, and just enough heat to keep things interesting!

Ingredients:

2 cups self-rising flour
1 cup cornmeal
½ cup oil
2+ cups buttermilk (make it wet!)
¼ cup oil for the skillet
2 eggs
1 can creamed corn
1 onion, chopped
A handful of peperoncini peppers
1 green pepper, chopped
1 small bag sharp cheddar cheese
A splash of pepper juice (for extra zing!)

Instructions:

Preheat & Heat the Skillet:
Preheat your oven to 450°F. Pour ¼ cup oil into your cast iron skillet and stick it in the oven to get it sizzling hot.
Mix it Up:
In a big bowl, combine the self-rising flour and cornmeal. Add in the eggs, creamed corn, chopped onion, green pepper, peperoncini peppers, cheddar cheese, and that little splash of pepper juice. Pour in the buttermilk until the batter is pourable—like thick pancake batter.
Pour & Bake:
Carefully remove your hot skillet from the oven and pour in the batter—it should sizzle right away! Slide it back into the oven and bake for about 20-25 minutes, until the top is golden and the edges are pulling away from the sides.
Cool & Flip:
Let the cornbread cool for a few minutes before flipping it out onto a plate. That crispy, golden bottom is the stuff dreams are made of!

🥣 How to Make Hearty Cabbage Soup

This hearty cabbage soup is the perfect partner for that crispy cornbread. It’s full of flavor, packed with veggies, and so comforting on a chilly night.

Ingredients:

1 small head cabbage, chopped
2 lbs ground sirloin
3 large cans whole tomatoes
1 tablespoon chili powder
1 green pepper, chopped
3 large onions, chopped
4 dashes Texas Pete hot sauce
1 large can kidney beans
3 cups cooked pinto beans
Plenty of water to make it nice and soupy

Instructions:

Brown the Meat:
In your biggest soup pot, brown the ground sirloin with the chili powder until it’s nice and flavorful.
Build the Soup:
Add the chopped onions, green pepper, cabbage, kidney beans, and pinto beans. Pour in the whole tomatoes and enough water to make it nice and soupy.
Simmer Away:
Bring everything to a boil, then turn down the heat and let it simmer for at least an hour. The longer it simmers, the richer and deeper those flavors get.
Final Touches:
Right before serving, add four dashes of Texas Pete hot sauce. Give it a good stir and let it warm you from the inside out!

🔄 Cooking Tips & Variations for Southern Mexican Cornbread Soup

Cornbread Crust: For an even crispier bottom, make sure your skillet is really hot when you pour in the batter.
Add Some Spice: Toss in a pinch of cayenne pepper or a few jalapeños if you like things with a kick!
Soup Swaps: No ground sirloin? Ground turkey or sausage work great, too.
Leftover Love: This cabbage soup tastes even better the next day, so go ahead and make a double batch!

💬 Let’s Chat About Southern Mexican Cornbread Soup!

So, what’s the verdict? Is this Southern Mexican cornbread soup combo how your family did it, or have we just created a brand new tradition in your kitchen? I’d love to hear how you tweak it—maybe a little more spice or a secret veggie you throw in? Let me know in the comments below!

Wishing you cozy kitchens and full bellies. God’s blessings to all! 💗