Mexican cornbread recipe

Here’s a delicious recipe for Mexican Cornbread that combines the sweetness of cornbread with savory flavors like cheese, jalapeños, and corn. It’s perfect as a side dish for chili, soups, or any Mexican-inspired meal!

Mexican Cornbread Recipe

Ingredients:

• 1 cup (150g) cornmeal

• 1 cup (120g) all-purpose flour

• 1/4 cup (50g) sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup (240 ml) milk

• 1/2 cup (120g) unsalted butter, melted

• 2 large eggs

• 1 cup (150g) corn kernels (fresh, frozen, or canned)

• 1/2 cup (50g) shredded cheddar cheese (or a Mexican cheese blend)

• 1-2 jalapeños, finely chopped (optional, adjust to your heat preference)

• 1/4 cup (60 ml) sour cream (optional, for added richness)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C). Grease or line a 9×9-inch baking dish or a similar-sized pan with parchment paper.

2. Mix the Dry Ingredients:

   • In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir to combine.

3. Mix the Wet Ingredients:

   • In a separate bowl, whisk together the milk, melted butter, and eggs until smooth. If using sour cream, add it to the wet ingredients and mix well.

4. Combine Wet and Dry Ingredients:

   • Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

5. Add the Add-ins:

   • Fold in the corn kernels, chopped jalapeños (if using), and shredded cheese. Mix until evenly distributed.

6. Bake the Cornbread:

   • Pour the batter into the prepared baking dish and spread it out evenly.

   • Bake for 25-30 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.

7. Cool and Serve:

   • Allow the cornbread to cool slightly before slicing and serving. It’s best served warm, but it also tastes great at room temperature.

Tips for Mexican Cornbread:

• Cheese: You can use a sharp cheddar for more flavor, or try a Mexican cheese blend for a more authentic taste.

• Jalapeños: If you like your cornbread with a bit more heat, add an extra jalapeño or try using a different type of pepper.

• Corn: Fresh or frozen corn works best, but if you’re using canned corn, make sure to drain it well.

• For a sweeter cornbread: If you prefer your cornbread on the sweeter side, you can increase the sugar to 1/3 cup.

This Mexican Cornbread is the perfect side for any chili, taco night, or BBQ. It’s fluffy, savory, and packed with flavor! Enjoy!