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Mexican Cornbread

A super fluffy cornbread with a spicy kick and loads of flavor, perfect for fixing boring dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Cornmeal
  • 1 cup Flour
  • 1 tbsp Baking Powder Not the same as baking soda
  • 1 tbsp Sugar Optional
Wet Ingredients
  • 2 large Eggs
  • 1 cup Milk Buttermilk can be used for a richer taste
  • 1/4 cup Oil or Butter
  • 1 cup Canned Creamed Corn
Mix-ins
  • 1/2 cup Diced Jalapeños Adjust according to spice preference
  • 1/2 cup Chopped Onion
  • 1 cup Shredded Cheddar Use sharp cheddar for best flavor
  • optional Cooked Bacon or Crumbled Sausage Add if desired
  • to taste Crushed Red Pepper

Method
 

Preparation
  1. Preheat your skillet or baking dish in the oven to 375°F.
  2. In a large bowl, mix together cornmeal, flour, baking powder, and sugar.
  3. In another bowl, whisk together eggs, milk, oil or butter, and creamed corn.
  4. Combine the wet and dry ingredients, then fold in jalapeños, onion, cheddar, and any optional mix-ins.
Baking
  1. Pour the mixture into the preheated skillet or greased baking dish.
  2. Bake for about 30 minutes until golden brown.
  3. Let cool slightly before serving.

Notes

Top with sour cream or salsa for an extra kick. This cornbread is excellent as a side to chili or soup. Leftovers can be toasted beautifully in a pan.