Mexican Cornbread is a flavorful twist on the traditional cornbread, incorporating vibrant ingredients like jalapeños, cheddar cheese, and sweet corn. This dish balances savory, spicy, and slightly sweet flavors, making it a perfect side for chili, soups, or barbecue. It’s moist on the inside with a golden, crispy crust, especially when baked in a cast-iron skillet. The versatile recipe allows for various customizations to suit your taste.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp granulated sugar (optional for a sweeter version)
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- ¼ cup melted butter or vegetable oil
Add-ins:
- 1 cup shredded cheddar cheese
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 small can (4 oz) diced green chilies (optional)
- ½ cup diced jalapeños (adjust for spice level)
- ½ cup cooked, crumbled bacon or chorizo (optional)
- ½ cup diced red bell peppers (optional)
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat the Oven: Set the oven to 375°F (190°C). Grease a 9×9-inch baking dish or a 10-inch cast-iron skillet. For extra crisp edges, preheat the skillet in the oven.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Prepare Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth.
- Combine: Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing to prevent dense cornbread.
- Incorporate Add-ins: Fold in the cheese, corn, chilies, jalapeños, bacon, and any other desired ingredients.
- Bake: Pour the batter into the prepared dish or skillet. Smooth the top. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for 5-10 minutes. Slice and serve warm with butter, honey, or as a side to your main dish.
Nutritional Information (Per Serving, 8 Servings)
- Calories: ~240 kcal
- Protein: 8g
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugar: 3g
- Cholesterol: 60mg
- Sodium: 500mg
(Note: Values vary depending on specific ingredients and portions used.)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: ~40-45 minutes
Tips for Perfect Mexican Cornbread
- Preheat the Skillet: For a crispy crust, heat the cast-iron skillet in the oven before pouring in the batter.
- Adjust Spice Level: Modify the jalapeños and chilies to suit your spice preference.
- Add Sweetness (Optional): Include sugar or a drizzle of honey if you prefer slightly sweet cornbread.
- Use Fresh Ingredients: Fresh corn kernels and jalapeños elevate the flavors.
- Buttermilk Alternative: Mix regular milk with vinegar or lemon juice as a substitute for buttermilk.
- Make it Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
- Storage: Store leftover cornbread in an airtight container for up to 3 days. Reheat in the oven to revive its texture.
Serving Suggestions
- Pair with chili, tortilla soup, or a hearty bean stew.
- Enjoy as a side to barbecue ribs, grilled chicken, or pulled pork.
- Top with a dollop of sour cream, salsa, or guacamole for an added kick.
- Use leftovers for cornbread stuffing or croutons in salads.
Mexican Cornbread is a crowd-pleaser that’s easy to make and versatile enough to match any meal. It’s perfect for potlucks, family dinners, or as a standalone snack. Enjoy experimenting with your favorite variations and flavors!
