Description
This Mexican Cornbread recipe is a cheesy and slightly spicy twist on classic cornbread. Perfect for serving alongside chili or barbecue, this easy-to-make cornbread is a crowd-pleaser.
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
- 1/4 cup granulated sugar
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Mix-Ins:
- 1 cup shredded cheddar cheese
- 1/2 cup canned cream-style corn
- 1/2 cup diced green chilies (drained)
- 1/2 cup finely chopped onion
- Optional: 1 small jalapeño (seeded and diced)
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×9-inch baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, and sugar.
- Mix wet ingredients: In a separate bowl, combine buttermilk, eggs, and melted butter.
- Combine wet and dry: Pour wet ingredients into dry ingredients and stir until just moistened.
- Add mix-ins: Fold in cheese, cream-style corn, green chilies, onion, and jalapeño (if using).
- Bake: Pour batter into dish, smooth the top, and bake for 30–35 minutes until golden brown.
- Serve: Let cool slightly, slice, and serve.
Notes
- For extra flavor, add cooked crumbled bacon or use pepper jack cheese.
- This cornbread pairs well with chili, soups, or barbecue.
- Leftovers can be stored in the fridge and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
