Print

Mexican Cornbread Recipe

Mexican Cornbread Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re looking for a delicious twist on a classic favorite, Mexican cornbread is the perfect recipe to try. This savory treat combines the crunchiness of cornbread with the bold flavors of Mexican cuisine, making it an ideal side dish for any meal or a snack on its own. With its delightful blend of spices, cheeses, and fresh ingredients, this cornbread is sure to be a hit at your table.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup diced jalapeño peppers
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon cumin

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).

Step 2: Prepare the Baking Dish

Grease a 9×9 inch baking dish or a similar size pan to ensure the cornbread does not stick.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.

Step 4: Mix Wet Ingredients

In a separate bowl, mix together milk, eggs, and melted butter until fully blended.

Step 5: Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 6: Incorporate Corn and Peppers

Fold in corn kernels and diced jalapeños (or other peppers) for added flavor and texture.

Step 7: Pour Batter into Baking Dish

Transfer the batter into the prepared baking dish, spreading it evenly.

Step 8: Bake the Cornbread

Place the dish in the preheated oven and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

Allow the cornbread to cool for a few minutes before slicing and serving. Enjoy warm with butter.

Notes

Note 1: Spice Level Adjustment

For a milder version, you can reduce or omit the jalapeños or use a sweeter pepper.

Note 2: Serving Suggestions

This cornbread pairs well with chili, soups, or as a side for barbecued dishes.

Note 3: Storage Instructions

Store any leftover cornbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Find it online: https://www.chyachya.com/mexican-cornbread-recipe/