Description

This Mexican Cornbread recipe is a delicious and flavorful twist on traditional cornbread, packed with cheese, corn, and just the right amount of spice.

Ingredients

Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup granulated sugar

Wet Ingredients:

1 cup buttermilk
2 large eggs
1/4 cup unsalted butter (melted)
1 cup shredded cheddar cheese
1 can (14.75 oz) cream-style corn
1/2 cup chopped green chiles (or 1 small can)
1/2 cup diced jalapeños (optional)
1/2 cup chopped onion

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish or cast iron skillet.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
Combine wet ingredients: In another bowl, mix buttermilk, eggs, and melted butter until combined.
Combine wet and dry: Pour wet ingredients into dry ingredients and stir until moistened.
Add mix-ins: Fold in cheddar cheese, cream-style corn, green chiles, jalapeños, and onion.
Bake: Pour batter into pan and bake for 35–40 minutes until golden and a toothpick inserted comes out clean. Let cool before slicing.

Notes

For a spicier kick, use pepper jack cheese instead of cheddar.
Serve warm with chili, soup, or a drizzle of honey for contrast.