Description
This Mexican Cornbread recipe is a delicious fusion of flavors, combining the sweetness of corn with the heat of jalapeños and the richness of cheddar cheese. Perfectly moist and tender, this cornbread is a great side dish for any meal.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
Additional Ingredients:
- 1 (15-ounce) can creamed corn
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup diced green chiles (canned or fresh)
- 1/2 cup chopped jalapeños (optional, for heat)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda.
- Combine wet ingredients: In another bowl, whisk the buttermilk, eggs, and oil until smooth. Add the wet ingredients to the dry and stir until just combined.
- Add mix-ins: Fold in creamed corn, cheddar cheese, green onions, green chiles, and jalapeños if using.
- Bake: Pour the batter into the prepared dish and smooth the top. Bake for 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Serve: Let cool for 5–10 minutes before slicing and serving.
Notes
- For extra cheesiness, sprinkle additional cheddar on top before baking.
- This cornbread pairs perfectly with chili, barbecue, or a bowl of beans.
- Leftovers can be reheated or used as a base for cornbread stuffing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 3g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
