Scorching out of the pan, totally stuffed, and primed for pairing together with your favourite warm-you-up soup, it’s Mexican Cornbread. It takes all of the fluffy, buttery bliss that’s there to like about traditional cornbread, then provides gooey, melty cheddar, contemporary jalapeños, and tender corn kernels.
In case you are searching for a easy, traditional Southern cornbread (just like my Cornbread Muffins), this isn’t it.
Full of spices, cheese, and different healthful (albeit nontraditional) substances, that is one recipe (together with this Cornbread Stuffing) that can make many a cornbread purist squirm.
Put the “guidelines” apart; I promise it should delight their tastebuds nonetheless!
- In case you are within the camp that doesn’t imagine in sweetening cornbread, I volunteer as tribute to eat your slice.
- In case you are making an attempt to make cornbread with Jiffy combine, I hope you’ll keep.
- And if, like me, you simply love cornbread and assume that watching a sporting occasion or consuming a bowl of White Rooster Chili feels extra full, this can be a recipe for you.
5 Star Assessment
“That is my favourite jalapeno cornbread recipe. Thanks for sharing it. It’s successful at my home.”
— Jessica —
Why You’ll Love This Mexican Cornbread
This Mexican cornbread is created from scratch, nevertheless it’s EASY!
I pinky promise do-it-yourself cornbread is actually one of many best, highest-payoff recipes you’ll attempt.
- This Mexican cornbread is extra tender and moist than Jiffy cornbread combine.
- It’s extra healthful than many different traditional cornbread recipes, too—I took the wholesome cornbread route; this one is 100% entire grain.
- With entire corn kernels, cheese, and jalapeños bits flecked all through, it’s a enjoyable change of tempo from old school cornbread and provides curiosity and aptitude to any meal.
It doesn’t get significantly better than this, associates!
Easy methods to Make Mexican Cornbread
Whereas this isn’t your on a regular basis Mexican cornbread recipe, it’s nonetheless simple and simple to grasp.
No particular gear or hard-to-find substances required, simply loads of shade, taste, and fiesta!
The Substances
- Cornmeal. I like a medium-grind cornmeal, which provides the Mexican cornbread additional texture, however in the event you don’t have it readily available, common finely-ground cornmeal works too.
- White Entire Wheat Flour. For whole-grain goodness. Its delicate taste tastes identical to all-purpose flour on this recipe, but provides additional fiber and vitamin. (I additionally prefer to sneak white entire wheat flour into my favourite Beer Bread.)
- Baking Powder AND Baking Soda. For that excellent rise.
- Buttermilk. I like how tender buttermilk makes baked items, and its mild tang is a superb addition to cornbread (and Drop Biscuits).
- Butter. Not an excessive amount of to be heavy, however sufficient to make this cornbread style appropriately indulgent.
- Honey. For pure sweetness that enhances and enhances the corn flavors on this recipe.
- Egg. For tenderness, texture, and rise.
- Mexican Corn. Or Mexicorn. Or Fiesta Corn. No matter your model of selection calls it, it’s bought by the common canned corn on the grocery retailer and is a fab shortcut. Mexican corn has bits of crimson and inexperienced pepper that add fairly flecks of shade and additional Southwest taste. (I additionally love including Mexican corn to this Mexican Corn Dip.)
- Jalapeños. So long as you take away the seeds and membranes, they’re right here for contemporary and herbaceous taste, not for spice. For a spicier model, take a look at Jalapeno Cornbread, or use a pepper Jack cheese for this recipe.
- Inexperienced Onion. For shade, stability, chew, and additional proof that this isn’t your run-of-the-mill cornbread recipe.
- Cheese. Gooey greatness. I opted for a pointy cheddar cheese and Monterey jack cheese mix as a result of it’s yummy and what we had within the fridge.
The Instructions
- Line an 8×8-inch sq. baking dish with parchment paper and frivolously coat it with nonstick spray. Put aside.
- Soften the butter, then put aside to chill to room temperature. Whisk collectively the dry substances.
- Whisk collectively the eggs and melted butter, then add the buttermilk and honey.
- Pour the moist substances into the dry substances and gently stir till mixed. Fold in 1 cup of the cheese, the corn, jalapeño peppers, and half of the inexperienced onions.
- Let the batter sit at room temperature for 20 minutes and preheat the oven to 350 levels F. Switch the batter to the ready pan. Prime with the remaining inexperienced onions and cheese.
- Bake Mexican cornbread at 350 levels F till the middle is ready, the highest is golden brown, and a toothpick inserted within the heart comes out clear. Let cool within the pan earlier than slicing. ENJOY!
Easy methods to Retailer Mexican Cornbread
- To Retailer. This simple Mexican cornbread recipe ought to be stored refrigerated. Retailer in an hermetic container or tightly wrapped in plastic wrap for a number of days.
- To Freeze. Mexican cornbread freezes like a dream. Retailer for as much as 3 months within the freezer wrapped tightly in plastic and aluminum foil. Defrost in a single day within the fridge earlier than serving.
- To Reheat. Let the cornbread come to room temperature on the counter earlier than serving. You too can reheat in a preheated 350 diploma F oven till heat.
Easy methods to Serve Cornbread
Whether or not loved as a stand-alone snack or alongside a most important dish, there are such a lot of methods you may get pleasure from this wholesome Mexican cornbread recipe.
- 8×8-inch Baking Pan. This one has been my loyal baking companion for a few years.
- Liquid Measuring Cups. I’m just lately obsessive about this set. They’re versatile, so the liquids (particularly sticky liquids like honey) “squish” proper out. They’re simple to scrub too.
- Metallic Measuring Cups. This can be a nice set for on a regular basis baking.
- Whisk. I really like this brief model as a result of it’s so a lot simpler to make use of than a normal whisk.
Whereas much less is extra is usually true, relating to this Mexican cornbread the extra, the merrier!
Incessantly Requested Questions
I’ve not tried making this recipe with cream-style corn, so utilizing it will be an entire experiment. Cream-style corn has a very totally different consistency than common canned corn and is liquidy. When you determine to attempt it, I’d subtract different liquid from the recipe.
Positive! You need to use a 10-inch ovenproof pan to make skillet cornbread. Butter it VERY effectively first to verify the cornbread doesn’t stick.
I’ve not added inexperienced chilis to this Mexican cornbread recipe earlier than, however I feel that might be tasty. Drain and pat them dry to verify they don’t add an excessive amount of moisture.
- 1/4 cup unsalted butter
- 3 tablespoons honey
- 1 cup yellow cornmeal I like medium grind for the feel
- 1/2 cup white entire wheat flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 eggs at room temperature
- 1 cup low-fat buttermilk at room temperature; or 1 cup 2% milk combined with 1 tablespoon lemon juice or white vinegar
- 1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mixture divided
- 1 can Mexican-style corn drained (7 ounces; about 1 cup)
- 1 giant jalapeño pepper seeded, membranes eliminated, and minced
- 2 inexperienced onions chopped, divided (about 1/4 cup)
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Line an 8×8-inch sq. baking dish with parchment paper, leaving overhang on two reverse sides like handles. Frivolously coat with nonstick spray. Put aside.
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Soften the butter in a medium microwave-safe mixing bowl and put aside to chill to room temperature.
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In a big, separate bowl, whisk collectively the cornmeal, flour, baking powder, baking soda, and salt.
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Add the eggs to the bowl with the melted butter and whisk till blended. Stir within the buttermilk and honey.
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Add the moist substances to the dry substances and, by hand, stir gently simply till mixed. The batter can be lumpy.
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Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the inexperienced onions. Let the batter sit at room temperature for 20 minutes when you preheat the oven.
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Place a rack within the heart of your oven and preheat the oven to 350°F. Pour the batter into the ready pan and clean the highest. Sprinkle the remaining inexperienced onions and 1/2 cup cheese on high. Bake the cornbread for 28 to 32 minutes, or till heart is ready, the highest is golden brown, and a toothpick inserted within the heart comes out clear. Let cool within the pan, then utilizing the parchment paper, elevate it onto a reducing board. For tidy slicing, let cool fully. For heat, messy slices, minimize instantly and revel in!
- TO STORE: This Mexican cornbread recipe ought to be stored refrigerated. Retailer in an hermetic container or tightly wrapped in plastic wrap for a number of days.
- TO FREEZE: Mexican cornbread freezes like a dream. Retailer for as much as 3 months within the freezer wrapped tightly in plastic and aluminum foil. Defrost in a single day within the fridge earlier than serving.
- TO REHEAT: Let the cornbread come to room temperature on the counter earlier than serving. You too can reheat in a preheated 350 diploma F oven till heat.
Serving: 1slice, of 16Energy: 156kcalCarbohydrates: 17gProtein: 6gFats: 8gSaturated Fats: 4gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.1gLdl cholesterol: 39mgPotassium: 157mgFiber: 2gSugar: 5gVitamin A: 266IUVitamin C: 2mgCalcium: 123mgIron: 1mg
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