Cheesy Mexican Cornbread: A Savory & Spicy Twist on a Classic
50 minutes
889 reads
About Cheesy Mexican Cornbread: A Savory & Spicy Twist on a Classic
Craving a comforting dish with a zesty kick? This Cheesy Mexican Cornbread takes classic cornbread to a whole new level with its irresistible blend of sweet corn, rich cheese, and spicy jalapeño.Imagine sinking your teeth into a warm, fluffy slice bursting with flavor. It's the perfect side for chili, a delightful accompaniment to any meal, or simply a delicious treat all on its own.Easy to make with readily available ingredients, this recipe is a guaranteed crowd-pleaser, whether you're a seasoned baker or just starting out. From breakfast to dinner, this Cheesy Mexican Cornbread is sure to become a new family favorite!
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1 cup Cornmeal yellow
- 1 cup All-Purpose Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 3 Large Eggs
- 3/4 cup Sugar
- 1 cup Buttermilk
- 1/2 cup Butter melted, unsalted
Vegetables and Cheese
- 1 Jalapeño Pepper finely chopped (or other green chili)
- 1 Bell Peppers chopped, green
- 1 Large Onion chopped
- 1 cup Corn Kernels fresh or frozen
- 1 cup Cheddar Cheese (or monterey jack), shredded
- 1 Tbsp Olive Oil
Instructions
- Preheat oven to 400°F (200°C). Grease a 9x13 inch baking dish. This ensures the cornbread won't stick and will release easily.
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. This combines the dry ingredients evenly.
- In a separate bowl, whisk together the eggs, sugar, buttermilk, and melted butter until well combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the cornbread tough. A few lumps are okay.
- Fold in the chopped jalapeño, bell pepper, onion, corn kernels, and shredded cheese. Distribute the vegetables and cheese evenly throughout the batter.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool slightly in the pan before slicing and serving. Enjoy!
Recipe Notes
Good To Know
- For extra depth of flavor and a moist crumb, fold in a half cup of creamed corn or fresh corn kernels before baking.
- If you prefer a smokier touch, substitute half the cheese with a smoked variety like smoked cheddar or use roasted poblano peppers instead of green chilies.
- To ensure a crisp, golden crust, preheat your baking pan (preferably cast iron) in the oven with a pat of butter before adding the batter.
Expert Tips
- Don't overmix the batter. Overmixing develops the gluten in the flour and can lead to tough cornbread.
- For a richer flavor, use buttermilk instead of regular milk. The acidity in buttermilk reacts with the baking soda to create a lighter, fluffier texture.
- Let the batter rest for 10-15 minutes before baking. This allows the dry ingredients to fully hydrate and will result in a more tender cornbread.
Storage Instructions
- This cornbread freezes well: once cooled, cut into squares, wrap tightly, and freeze for up to two months. Reheat in the oven to restore its texture and flavor.
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Recipe Nutrition
Calories: 430kcalCarbohydrates: 43gProtein: 6gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gCholesterol: 1mgSodium: 142mgFiber: 1gSugar: 19g
Zeenath Amaanullah
Articles: 92
5 Comments
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Absolutely mouthwatering! Great share.
Yum! This recipe is a must-try.
Such a beautiful dish! Can’t wait to try it.
I’m in love with this recipe already!
Looks so yummy! Excited to make it.