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Mexican Cornbread Recipe for 13×9 Pan
why make this recipe
Navajo cornbread is a delicious twist on traditional cornbread. It is moist, fluffy, and has a savory flavor that pairs well with many dishes. This recipe is perfect for gatherings or a cozy family dinner. Not only is it easy to make, but it also serves a good number of people in a 13×9 pan. Whether you enjoy it as a side dish or on its own, this cornbread will surely delight your taste buds.
how to make Mexican Cornbread Recipe for 13×9 Pan
Ingredients:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup sour cream
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup shredded cheese (cheddar or your choice)
- 1 can (15 oz) creamed corn
- 1-2 jalapeños, diced (optional for heat)
- 1/2 cup chopped green onions (optional for flavor)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the cornmeal, flour, baking powder, and salt together.
- In another bowl, whisk together the milk, sour cream, eggs, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cheese, creamed corn, jalapeños, and green onions.
- Grease the 13×9 pan and pour the batter into it.
- Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before cutting into squares.
how to serve Mexican Cornbread
Serve the Navajo cornbread warm from the oven. It can be enjoyed plain or with butter. It’s a great side for chili, soups, or barbecues. You can also top it with salsa or a dollop of sour cream for extra flavor.
how to store Mexican Cornbread
To store leftover cornbread, allow it to cool completely. Place it in an airtight container or wrap it in plastic wrap. It can be kept in the fridge for about 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Mexican Cornbread
- For extra moisture, you can add a little more sour cream.
- If you want a sweeter cornbread, add a couple of tablespoons of sugar.
- For added texture, consider mixing in some cooked bacon or corn kernels.
- Adjust the heat by choosing how many jalapeños to use, or omit them altogether for a milder flavor.
variation
For a vegetarian version, simply leave out the meat and add more vegetables, such as diced bell peppers or zucchini, to the batter.
FAQs
Can I use gluten-free flour instead of all-purpose flour?
Yes, you can substitute gluten-free flour for the all-purpose flour. Just ensure it is a blend suitable for baking.
Can I make this cornbread ahead of time?
Yes, you can bake it a day ahead. Just store it in an airtight container and warm it up before serving.
How do I know when the cornbread is done baking?
The cornbread is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
Mexican Cornbread for 13×9 Pan
Navajo cornbread is a moist and fluffy twist on traditional cornbread that pairs well with many dishes, making it perfect for gatherings or cozy family dinners.
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 cup sour cream
- 2 large eggs
- 1/2 cup vegetable oil
Mix-ins
- 1 cup shredded cheese (cheddar or your choice)
- 1 can creamed corn (15 oz)
- 1-2 jalapeños, diced (optional for heat)
- 1/2 cup chopped green onions (optional for flavor)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the cornmeal, flour, baking powder, and salt together.
- In another bowl, whisk together the milk, sour cream, eggs, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cheese, creamed corn, jalapeños, and green onions.
- Grease the 13×9 pan and pour the batter into it.
Baking
- Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before cutting into squares.
Notes
Serve warm from the oven, plain or with butter. Pairs great with chili, soups, or barbecues. Top with salsa or sour cream for extra flavor. Store leftovers in an airtight container in the fridge for 3-4 days; freeze for up to 3 months. For extra moisture, add more sour cream. Adjust sweetness by adding sugar, or texture by mixing in cooked bacon or corn kernels. Adjust heat with jalapeños.
