Description
This Mexican Cornbread recipe is a flavorful twist on traditional cornbread, incorporating shredded cheddar cheese, corn kernels, jalapeño peppers, and spices like cumin and cayenne for a mildly spicy kick. The moist and tender cornbread pairs perfectly as a side dish to Mexican cuisine or can be enjoyed on its own with a bit of butter. It’s easy to make, baked to golden perfection, and serves 8 to 8 generous servings.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
Wet Ingredients
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Fillings
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1-2 jalapeño peppers (finely chopped)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish or an 8-inch round cake pan with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper (if using). This blends the spices and dry base evenly.
- Mix wet ingredients: In a separate bowl, whisk together the milk, sour cream, eggs, and melted unsalted butter until the mixture is smooth and homogenous. This ensures a rich and tender cornbread texture.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the cornbread light and fluffy.
- Add the fillings: Fold in shredded cheddar cheese, corn kernels, finely chopped jalapeño peppers, and chopped green onions if using. These add bursts of flavor and texture throughout the cornbread.
- Bake: Transfer the batter into the prepared baking dish, spreading it out evenly. Bake at 375°F (190°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool for a few minutes in the pan before slicing. Serve warm as a delicious side to Mexican dishes or enjoy it independently with a pat of butter.
Notes
- For extra heat, leave the jalapeño seeds in; for milder bread, remove them before chopping.
- You can substitute cheddar cheese with pepper jack for a spicier flavor.
- Use fresh corn when in season for the best taste, but frozen or canned corn works well too.
- To keep the cornbread moist, avoid overbaking; check doneness starting at 25 minutes.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
