Mexican-Style Cornbread

Why Make This Recipe

Mexican-Style Cornbread is a delightful twist on traditional cornbread. It combines the sweetness of cornmeal with the savory flavors of cheese and peppers, making it perfect for any meal. Whether you’re serving it as a side dish or enjoying it on its own, this cornbread adds a burst of flavor to your dining experience. It’s easy to make and can be baked in just one bowl, making cleanup a breeze!

How to Make Mexican-Style Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup shredded cheddar cheese
• 1 cup cream corn
• 1/2 cup chopped green onions
• 1/2 cup chopped peppers (jalapeños or bell peppers)
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter

Directions

1. Preheat your oven to 400°F (200°C) and grease a baking dish.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the cream corn, cheddar cheese, green onions, and peppers.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
8. Let cool slightly before serving. Enjoy your delicious Mexican-Style Cornbread!

How to Serve Mexican-Style Cornbread

Mexican-Style Cornbread is best served warm. You can slice it into squares and enjoy it on its own, or serve it alongside chili, soups, or barbecued meats. It also pairs well with a simple salad for a light meal.

How to Store Mexican-Style Cornbread

To store leftover cornbread, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to two days or in the refrigerator for about a week. If you want to store it longer, consider freezing it. Just wrap it well and it can last up to three months in the freezer.

Tips to Make Mexican-Style Cornbread

1. Use Fresh Ingredients: Fresh cheese and vegetables will give the best flavor.
2. Don’t Overmix: Mix the batter until just combined to keep the cornbread light and fluffy.
3. Add More Spice: If you like it spicy, consider adding more chopped jalapeños or a dash of cayenne pepper.

Variation

You can customize this recipe according to your taste. Try adding cooked bacon bits or substitute the cheddar cheese with pepper jack for a spicier kick. You can also make it a bit sweeter by adding some corn kernels to the batter.

FAQs

1. Can I use different types of cheese?
Yes, you can use any cheese you like, such as Monterey Jack or cotija cheese for a different flavor.

2. Is it possible to make this cornbread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

3. How can I make the cornbread more moist?
You can add a bit more melted butter or a dollop of sour cream into the batter for extra moisture.

Enjoy making and savoring your Mexican-Style Cornbread! It’s a delicious and satisfying dish that will surely please your taste buds.

Mexican-Style Cornbread

A delightful twist on traditional cornbread, combining sweet cornmeal with savory cheese and peppers, perfect for any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dish, Snack

Cuisine American, Mexican

Servings 8 servings

Calories 220 kcal

Ingredients

  

Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter

Main Ingredients

• 1 cup shredded cheddar cheese Use fresh cheese for best flavor.
• 1 cup cream corn
• 1/2 cup chopped green onions
• 1/2 cup chopped peppers (jalapeños or bell peppers)

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C) and grease a baking dish.
• In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
• In another bowl, whisk together the milk, eggs, and melted butter.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Fold in the cream corn, cheddar cheese, green onions, and peppers.
• Pour the batter into the prepared baking dish and spread evenly.

Baking

• Bake for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
• Let cool slightly before serving.

Notes

Serve warm as a side dish or with chili, soups, or barbecued meats. Store leftovers wrapped tightly for up to two days at room temperature or a week in the refrigerator.

Keyword Cornbread, Mexican Cornbread, Savory Bread