A flavorful twist on classic cornbread – cheesy, moist, and with just the right touch of spice
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 slices
Recipe Description
Mexican cornbread is a delicious and hearty version of traditional cornbread. Loaded with shredded cheese, sweet corn, and chopped jalapeños, it’s the perfect side for chili, stews, or BBQ dishes — or even great on its own. It’s soft, slightly spicy, and packed with flavor in every bite.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup sour cream or plain yogurt (optional)
- 1/4 cup vegetable oil or melted butter
- 1 cup shredded cheddar cheese
- 1/2 cup cooked corn kernels (fresh or canned)
- 1–2 jalapeño peppers, chopped (adjust to taste)
Instructions
1. Mix the dry ingredients
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. Add wet ingredients
In a separate bowl, whisk together the eggs, milk, sour cream (if using), and oil. Pour the wet mixture into the dry and stir until just combined.
3. Fold in extras
Add the shredded cheese, corn, and chopped jalapeños into the batter. Stir gently to distribute evenly.
4. Bake
Pour the batter into a greased or parchment-lined baking dish. Bake at 180°C (350°F) for about 30 minutes, or until golden brown and a toothpick comes out clean from the center.
Tips & Variations
- Use mozzarella or spicy pepper jack for extra cheesiness.
- Add crumbled bacon or ham for a heartier version.
- Serve warm with butter, honey, or a dollop of sour cream and lime.
Nutritional
- Calories: 250 kcal
- Protein: 7 g
- Carbohydrates: 22 g
- Fat: 14 g