Mexican cornbread is a delicious and savory variation of traditional cornbread, often featuring ingredients like cheese, jalapeños, and sometimes even a bit of sweetness. Here’s a simple recipe you can try:
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional, depending on your preference for sweetness)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup buttermilk (or regular milk with a tablespoon of vinegar or lemon juice added)
- 2 large eggs
- 1/2 cup melted butter or vegetable oil
- 1 cup shredded cheddar cheese (optional, but adds flavor)
- 1/4 cup finely chopped jalapeños (seeds removed for less heat, or leave them in for more spice)
- 1/4 cup corn kernels (optional)
Instructions:
-
Preheat the oven to 375°F (190°C) and grease or line a 9×9-inch baking pan or cast iron skillet.
-
Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, garlic powder, and onion powder.
-
Mix wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter (or oil) until well combined.
-
Combine the two: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
-
Add the extras: Fold in the shredded cheese, chopped jalapeños, and corn kernels, if using.
-
Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
-
Serve: Let the cornbread cool for a few minutes before slicing. Serve warm, topped with butter or even a dollop of sour cream.
Tips:
- For a spicier kick, leave the seeds in the jalapeños or add a pinch of cayenne pepper to the batter.
- You can also add some cooked, crumbled bacon for a smoky flavor.
This cornbread is great as a side for chili, tacos, or even just as a snack! Enjoy!