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