Mexican Cornbread is a spicy, cheesy twist on traditional cornbread. It’s packed with jalapeños, cheddar cheese, and corn, making it a perfect side for soups, stews, or as a standalone snack. This easy recipe brings bold flavor with minimal effort.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar (optional)
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 cup canned corn, drained
- 1/2 cup diced jalapeños
Instructions:
- Preheat oven to 400°F (200°C). Grease a 9-inch pan.
- Mix dry ingredients. Add wet ingredients and combine.
- Fold in cheese, corn, and jalapeños.
- Pour into the pan, bake for 25-30 minutes. Cool before serving.
Storing and Preserving
Wrap and store at room temperature for 3 days or refrigerate for up to a week. Freeze for up to 3 months.
Common Mistakes and Troubleshooting
- Don’t overmix; it leads to dense bread.
- Use fresh baking powder for a good rise.
- Grease the pan to prevent sticking.
FAQs about Mexican Cornbread
- Can I skip jalapeños? Use mild chilies or leave them out.
- What if I don’t have buttermilk? Use milk with lemon juice or vinegar.
- Can I add bacon? Yes, cooked bacon works great.
- How do I keep it moist? Avoid overbaking and store properly.
- Is this gluten-free? Substitute flour with a gluten-free blend.
Mexican Cornbread adds a spicy, cheesy kick to any meal. It’s quick, flavorful, and a great crowd-pleaser. Enjoy this easy recipe as a side dish or snack anytime!