Description
This Mexican Cornbread recipe is a deliciously moist and flavorful twist on classic cornbread, featuring creamed corn, chopped green onions, red pepper, and sharp cheddar cheese. Perfectly baked to golden perfection, it makes a great side dish for chili, soups, or any Mexican-inspired meal.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1/3 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup creamed corn
Add-ins
- 2 tablespoons chopped green onion
- 3 tablespoons chopped red pepper
- ½ cup grated cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cornbread evenly and ensure it cooks through thoroughly.
- Prepare Baking Pan: Grease an 8×8 inch square baking pan to prevent the cornbread from sticking and allow for easy removal after baking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents and seasonings are evenly distributed.
- Combine Wet Ingredients: In a large bowl, beat the eggs, then mix in the buttermilk and vegetable oil until fully blended, creating a smooth liquid base for the batter.
- Add Creamed Corn and Vegetables: Stir into the wet mixture the creamed corn, chopped green onions, chopped red pepper, and grated cheddar cheese. These add moisture, flavor, and texture to the cornbread.
- Incorporate Dry into Wet: Gradually add the whisked dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can result in dense cornbread.
- Pour Batter: Transfer the batter into the prepared baking pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Remove from the oven and let cool slightly before cutting into 9 squares. Serve warm alongside chili, soup, or your favorite Mexican dishes.
Notes
- To make this dish spicier, add chopped jalapeños or a pinch of cayenne pepper.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of lemon juice or vinegar if unavailable.
- For a gluten-free version, replace all-purpose flour with a certified gluten-free flour blend.
- This cornbread is best served fresh but can be stored in an airtight container for up to 3 days.
- Leftover cornbread can be reheated in the oven or toaster oven for a warm, crisp texture.
