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Mexican Cornbread

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Mexican Cornbread is a savory twist on traditional cornbread, featuring cheddar cheese, jalapeños, and creamed corn. This moist and flavorful bread pairs perfectly with chili, soups, or can be enjoyed on its own.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup creamed corn
  • 1 cup shredded cheddar cheese
  • 1–2 jalapeños, seeded and finely chopped (adjust to taste)
  • ½ cup chopped green onions (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in the creamed corn, shredded cheddar cheese, chopped jalapeños, and green onions (if using) until evenly distributed.
  6. Transfer the batter into the prepared skillet or baking dish and spread it evenly.
  7. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool slightly before slicing. Serve warm with butter or your favorite dishes.

Notes

  • For milder heat, remove seeds and membranes from the jalapeños.
  • Try Monterey Jack or pepper jack cheese for variation.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.
  • Reheat in the oven or microwave before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/mexican-cornbread/