Description
This Mexican Cornbread is a deliciously moist and flavorful twist on traditional cornbread. Packed with cheese, creamed corn, and a hint of spice, it’s perfect for serving alongside your favorite soups, stews, or as a standalone snack.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 (15 oz) can creamed corn
Add-Ins:
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup chopped jalapeños (seeded for less heat)
- 1/2 cup chopped red bell pepper
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×9-inch baking pan or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add mix-ins: Fold in the creamed corn, cheese, green onions, jalapeños, and red bell pepper.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes until golden and a toothpick comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- For a meatier version, add cooked, crumbled sausage or ground beef to the batter.
- Sprinkle extra cheese on top before baking for a cheesy crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
