Mexican cornbread is savory, slightly sweet cornbread infused with the vibrant flavors of Mexican cuisine. Made with a base of cornmeal and flour, this cornbread is elevated by ingredients like green chili, jalapeno, cheese and a hint of cumin, giving it a flavorful kick. The result is moist, fluffy texture with a golden crust that perfectly complements a variety of dishes, such as chili, soup or grilled meat. This cornbread is a great way to add a spicy, flavorful twist to a classic comfort food. It¡¯s easy to prepare and sure to be a hit at your next family dinner or potluck.
INGREDIENTS:
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? 1 cup cornmeal
? 1 cup all-purpose flour
? 1/4 cup granulated sugar
? 1 tablespoon baking powder
? 1/2 teaspoon salt
? 1/2 teaspoon ground cumin (optional, for extra flavor)
? 1/2 cup buttermilk (or regular milk)
? 2 large eggs
? 1/2 cup melted butter
? 1 cup canned corn kernels, drained
? 1/2 cup chopped green chilies (fresh or canned)
? 1/4 cup finely chopped jalape?o peppers (optional, for heat)
? 1 cup shredded cheddar cheese (or a Mexican cheese blend)
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INSTRUCTIONS:
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1. Preheat the oven: Preheat your oven to 375¡ãF (190¡ãC). Grease or line a 9¡Á9-inch baking dish (or similar size) with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and ground cumin (if using).
3. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk (or regular milk), eggs, and melted butter until well combined.
4. Add the wet ingredients to the dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this
can make the cornbread dense.
5. Add the mix-ins: Gently fold in the canned corn, chopped green chilies, jalape?os (if using), and shredded cheese. These ingredients will add flavor,
moisture, and a bit of spice to your cornbread.
6. Bake the cornbread: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into
the center comes out clean, and the top is golden brown.
7. Serve: Let the cornbread cool slightly before slicing it into squares. Serve warm as a side dish with chili, barbecue, or any Mexican-inspired meal.
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