mexican cornbread recipe
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup shredded Mexican cheese blend
- 1/2 cup canned corn kernels, drained
- 2-3 jalapeños, finely diced (seeds removed for less heat)
- Optional toppings: Sliced jalapeños, chopped cilantro, sour cream
Step 1: Preheat the Oven Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish with butter or cooking spray.
Step 2: Gather Your Ingredients Assemble all the ingredients on your kitchen counter. This ensures a smooth and efficient cooking process.
Step 3: Prepare Dry Ingredients In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Step 4: Spice it Up Add the diced jalapeños to the dry mixture. Adjust the quantity based on your spice preference. Mix thoroughly to incorporate the heat throughout the cornbread.
Step 5: Incorporate Wet Ingredients In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix; a slightly lumpy batter is okay.
Step 6: Add Cheese and Corn Fold in the shredded Mexican cheese and canned corn kernels. The cheese adds richness, while the corn provides a delightful sweetness.
Step 7: Grease the Pan Grease the prepared baking dish to ensure the cornbread doesn’t stick. This step also contributes to a golden crust.
Step 8: Pour Batter into Pan Pour the batter into the greased baking dish, spreading it evenly.
Step 9: Bake to Perfection Place the dish in the preheated oven and bake for 20-25 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
Step 10: Optional Toppings For an extra kick, top the baked cornbread with sliced jalapeños and chopped cilantro. Serve with a dollop of sour cream on the side.
Step 11: Serve and Enjoy Allow the Mexican cornbread to cool for a few minutes before slicing. Serve warm as a side dish to your favorite Mexican-inspired meals or enjoy it on its own.