Mexican Cornbread
Why this Mexican Cornbread Works
Mexican cornbread is a delightful twist on the classic cornbread recipe. With its combination of sweet corn, spicy jalapeños, and melted cheese, this dish brings a burst of flavor to your table. It’s perfect as a side for chili, soup, or even as a standalone snack.
How to Make Mexican Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/2 cup melted butter
- 1 cup corn kernels (canned or frozen)
- 1-2 sliced jalapeños (optional)
- 1 cup shredded cheese (cheddar or a Mexican blend)
Directions:
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Fold in the corn, jalapeños (if using), and cheese.
- Pour the batter into the prepared pan.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let it cool slightly before cutting and serving.
How to Serve Mexican Cornbread
Mexican cornbread can be served warm or at room temperature. It pairs wonderfully with a bowl of chili or as a side to grilled meats. You can also enjoy it on its own with a bit of butter or honey drizzled on top.
How to Store Mexican Cornbread
To store leftover cornbread, simply place it in an airtight container. It can be kept at room temperature for up to two days or stored in the refrigerator for up to a week. For longer storage, consider freezing slices in a freezer-safe bag for up to three months.
Tips to Make Mexican Cornbread
- For added flavor, try using buttermilk instead of regular milk.
- Adjust the amount of jalapeños based on your spice preference.
- Experiment with different types of cheese for a unique taste.
- Adding herbs like cilantro or green onions can enhance the profile even more.
Variation
You can also make a sweet version by omitting the jalapeños and adding ingredients like blueberries or chocolate chips for a delicious dessert twist.
FAQs
1. Can I make this cornbread ahead of time?
Yes, you can make it a day in advance. Just store it in an airtight container and reheat it before serving.
2. Can I use frozen corn instead of canned?
Absolutely! Just make sure to thaw and drain it before adding it to the batter.
3. What can I serve with Mexican cornbread?
It pairs well with chili, soups, barbecued meats, or even a fresh salad for a complete meal.
Enjoy your homemade Mexican cornbread!
Mexican Cornbread
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk Can be substituted with buttermilk for added flavor.
- 2 large eggs
- ½ cup melted butter
Add-ins
- 1 cup corn kernels (canned or frozen) If using frozen, ensure it's thawed and drained.
- 1-2 pieces sliced jalapeños (optional) Adjust based on spice preference.
- 1 cup shredded cheese (cheddar or a Mexican blend) Experiment with different cheese types for unique taste.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a 9-inch square baking pan.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Fold in the corn, jalapeños (if using), and cheese.
- Pour the batter into the prepared pan.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let it cool slightly before cutting and serving.
