Mexican Cornbread
A delightful fusion of traditional cornbread and Mexican flavors, this Mexican cornbread is moist with a crispy top, combining cheese, corn, and zesty peppers for a satisfying dish.
Ingredients
Dry Ingredients
- 1 cup cornmeal Use stone-ground for better texture.
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 pieces eggs Whisk well before adding.
- 1/4 cup vegetable oil
Flavorful Components
- 1 cup cheddar cheese, shredded Can substitute with Monterey Jack or pepper jack.
- 1 cup cream corn
- 2 pieces green onions, chopped
- 1-2 pieces peppers, diced (jalapeño or bell peppers) Adjust for desired heat level.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Lightly grease a baking dish.
- In a large bowl, mix the cornmeal, all-purpose flour, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded cheddar cheese, cream corn, chopped green onions, and diced peppers.
- Pour the batter into the greased baking dish and spread evenly.
Baking
- Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before cutting and serving.
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Notes
Serve with chili, grilled meats, or as a snack. Can be topped with butter or salsa.