Spice up your baking routine with Mexican Cornbread—an exciting twist on the beloved Southern classic. This flavorful and moist cornbread is infused with zesty ingredients like green chilies, jalapeños, and cheese, creating a perfect harmony of heat and sweetness. Whether you’re serving it as a side dish, snack, or complement to your favorite chili, this Mexican-inspired cornbread is a fiesta for your taste buds.
Exciting Story: The inspiration for our Mexican Cornbread comes from the lively fusion of flavors found in Mexican cuisine and the comforting charm of Southern kitchens. The first time we baked this cornbread, it was like creating a culinary dance—cornmeal twirling with spices, jalapeños adding a kick, and cheese melting into a golden embrace. Now, it’s a staple, a reminder that adding a touch of spice can transform a classic into something extraordinary.
Why Mexican Cornbread is a Flavorful Fiesta:
Selling Points:
- Zesty Green Chilies: Diced green chilies add a burst of flavor and a mild heat that complements the sweetness of the cornbread.
- Jalapeño Kick: Fresh jalapeños provide a delightful kick, creating a perfect balance of spice.
- Cheese Meltdown: Melted cheese throughout the cornbread adds richness and a gooey texture that’s simply irresistible.
- Versatile Pairing: Perfect as a side dish or on its own, this Mexican Cornbread elevates any meal with a burst of south-of-the-border flair.
Ingredients:
- 1 cup (about 120g) yellow cornmeal
- 1 cup (about 125g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (about 240ml) buttermilk
- 1/2 cup (about 120ml) vegetable oil
- 2 large eggs
- 1 can (about 4 oz) diced green chilies, drained
- 1-2 jalapeños, seeds removed and finely chopped
- 1 cup (about 100g) shredded sharp cheddar cheese
- 1/2 cup (about 50g) shredded Monterey Jack cheese
Directions:
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, vegetable oil, and eggs until well combined.
- Add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in diced green chilies, chopped jalapeños, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix until evenly distributed.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the Mexican Cornbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, cut into squares and serve warm.
Optional: Garnish with additional chopped jalapeños or a sprinkle of shredded cheese before serving.
Notes:
- Adjust the level of heat by adding or reducing the amount of jalapeños.
- For a moist and flavorful twist, you can add a can of creamed corn to the batter.
- Serve the Mexican Cornbread with a dollop of sour cream or a drizzle of honey for added indulgence.
Frequently Asked Questions:
Q: Can I make this cornbread ahead of time?
A: Yes, you can make the Mexican Cornbread ahead of time. Allow it to cool completely, then wrap it tightly in plastic wrap or foil. Reheat in the oven or microwave before serving.
Q: Can I use a different type of cheese?
A: Absolutely! Feel free to experiment with your favorite cheeses. Pepper Jack, Colby, or a Mexican cheese blend can all add unique flavors to the cornbread.
Mexican Cornbread
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 cup 1 (about 120g) yellow cornmeal
1 cup 1 (about 125g) all-purpose flour
1 tablespoon 1 baking powder
1/2 teaspoon 1/2 salt
1 cup 1 (about 240ml) buttermilk
1/2 cup 1/2 (about 120ml) vegetable oil
2 large 2 eggs
1 can 1 (about 4 oz) diced green chilies, drained
1 1 -2 jalapeños, seeds removed and finely chopped
1 cup 1 (about 100g) shredded sharp cheddar cheese
1/2 cup 1/2 (about 50g) shredded Monterey Jack cheese
Directions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, vegetable oil, and eggs until well combined.
- Add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in diced green chilies, chopped jalapeños, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix until evenly distributed.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the Mexican Cornbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, cut into squares and serve warm.
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