Mexican Cornbread
A delightful twist on classic cornbread featuring sweet corn, spicy jalapeños, and melted cheese, perfect as a side or snack.
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.
Notes
Mexican cornbread can be served warm or at room temperature. Store leftovers in an airtight container for up to two days at room temperature or up to a week in the refrigerator. For longer storage, freeze slices in a freezer-safe bag for up to three months.