Description
This Mexican Cornbread recipe is a delicious twist on the classic cornbread, loaded with creamy corn, gooey cheddar cheese, and a hint of spice. Perfect for serving alongside chili, soups, or BBQ dishes.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (optional)
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup canned creamed corn
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup diced green chiles (canned)
- 1/2 cup diced red bell pepper or jalapeños (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk buttermilk, eggs, and melted butter. Mix the wet ingredients into the dry ingredients.
- Add Mix-Ins: Fold in creamed corn, cheese, green onions, green chiles, and bell pepper or jalapeños.
- Bake: Pour batter into the dish, smooth the top, and bake for 30–35 minutes until golden and a toothpick comes out clean.
- Serve: Cool slightly, slice, and serve.
Notes
- For extra spice, add fresh jalapeños or cayenne.
- This cornbread is great with chili, soups, or BBQ.
- Can be made in muffin tins for individual servings—adjust bake time.
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 5g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
