Description
This Mexican Cornbread recipe delivers a deliciously moist and flavorful cornbread with a spicy kick. Made with self-rising yellow cornmeal, shredded cheddar, and a hint of ground red pepper, it’s baked to golden perfection in a cast-iron skillet. Perfect as a side dish for your favorite Mexican meals or enjoyed on its own.
Ingredients
Scale
Dry Ingredients
- 1 cup self-rising yellow cornmeal
- 1 cup shredded cheddar cheese
- 1 cup chopped onion
- 1/2 teaspoon ground red pepper (adjust to taste)
Wet Ingredients
- 1/2 cup oil
- 1 cup milk
- 3 large eggs
Instructions
- Preheat oven and prepare skillet: Preheat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish to prevent sticking and to help achieve a crispy crust.
- Mix the batter: In a large mixing bowl, combine the self-rising yellow cornmeal, oil, milk, and eggs. Stir the mixture until just blended to avoid overmixing, which can lead to a dense texture.
- Incorporate cheese, onion, and spices: Gently fold in the shredded cheddar cheese, chopped onion, and ground red pepper. Ensure these ingredients are evenly distributed throughout the batter for balanced flavor in each bite.
- Pour batter and bake: Pour the prepared batter into the greased skillet or baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cornbread from the oven and let it cool slightly to set the structure. Slice into pieces and serve warm for the best taste experience.
Notes
- Adjust the amount of ground red pepper based on your spice tolerance to make it more or less spicy.
- Using a cast-iron skillet results in a crispier crust but a baking dish works well too.
- Do not overmix the batter to maintain a light, tender crumb.
- For added flavor, try adding chopped jalapeños or corn kernels to the batter.
- Leftover cornbread can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
