Description
This Mexican Cornbread recipe offers a delightful twist on traditional cornbread, infusing it with spicy jalapeños, savory cheddar cheese, and sweet corn kernels. Perfectly moist and packed with bold flavors, it serves as a delicious side for Mexican meals or a tasty snack on its own.
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)
Mix-ins
- 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 ensure the cornbread doesn’t stick.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if you choose to add some heat. This creates a uniform base for the batter.
- Mix wet ingredients: In a separate bowl, whisk together the milk, sour cream, eggs, and melted butter until the mixture is smooth and well combined. These ingredients provide moisture and richness to the cornbread.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined, avoiding overmixing which can lead to a dense texture.
- Add the fillings: Fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeños, and green onions if using. These add bursts of flavor, texture, and a hint of spiciness.
- Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool slightly for a few minutes before slicing. Serve warm alongside your favorite Mexican dishes or enjoy it on its own with a pat of butter.
Notes
- You can adjust the number of jalapeños depending on your preferred heat level.
- Using fresh corn kernels adds a sweeter flavor, but frozen or canned can be used as convenient alternatives.
- For a dairy-free version, substitute milk and sour cream with plant-based alternatives and use vegan cheese.
- Make sure not to overmix the batter to keep the cornbread light and tender.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
