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Mexican Cornbread

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This Mexican Cornbread is the perfect blend of sweet, savory, and spicy. With a crumbly texture, cheese, corn, and jalapeños, it’s a crowd-pleaser at any meal. Whether you’re serving it with chili or enjoying it as a snack, this cornbread is sure to impress.

Ingredients

  • Cornmeal: 1 cup – The base of the cornbread, giving it that classic texture and flavor.
  • All-purpose flour: 1 cup – Balances the cornmeal and helps create the right crumb.
  • Baking powder: 1 tablespoon – Ensures the cornbread rises and gets a light, fluffy texture.
  • Salt: 1/2 teaspoon – Enhances the flavors and helps balance the sweetness of the cornmeal.
  • Sugar: 1/4 cup – Adds a touch of sweetness to complement the savory ingredients.
  • Milk: 1 cup – Provides moisture to the batter and creates a tender crumb.
  • Eggs: 2 large – Helps bind the ingredients and gives structure to the cornbread.
  • Vegetable oil: 1/4 cup – Adds moisture and helps create a soft, rich texture.
  • Jalapeños: 2, diced – For that perfect amount of heat.
  • Corn kernels: 1/2 cup – Adds sweetness and texture to the bread.
  • Cheddar cheese: 1 cup, shredded – Melts beautifully into the cornbread, adding richness and flavor.

Instructions

  1. Preheat Your Equipment: Preheat your oven to 400°F (200°C). Place a 9×9-inch baking pan inside to heat up while you prepare the batter.
  2. Combine Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  3. Prepare Your Cooking Vessel: Grease your hot baking pan with a bit of oil or butter to prevent sticking.
  4. Assemble the Dish: In another bowl, whisk together the milk, eggs, and vegetable oil. Stir in the diced jalapeños, corn kernels, and shredded cheese. Then, pour the wet mixture into the dry ingredients and stir until just combined.
  5. Cook to Perfection: Pour the batter into the hot pan and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Finishing Touches: Let the cornbread cool for a few minutes, then cut into squares.
  7. Serve and Enjoy: Serve warm, with a dollop of butter or your favorite chili for a cozy meal.

Notes

  • For an extra crispy bottom, use a cast-iron skillet.
  • Add a teaspoon of cumin for an earthy, warm flavor.
  • For a gluten-free version, substitute the flour with a gluten-free blend.

Nutrition

Find it online: https://tastyze.com/mexican-cornbread/