Description
This flavorful Mexican Cornbread recipe combines the hearty texture of traditional cornbread with spicy jalapeños, sweet corn kernels, and sharp cheddar cheese for a deliciously moist and savory side dish. Perfectly golden and baked to perfection, it is a crowd-pleasing accompaniment to any Mexican meal or simply delightful 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)
Add-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 prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if using. This ensures even distribution of the leavening agent and spices.
- 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.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Add the fillings: Fold in the shredded cheddar cheese, corn kernels, chopped jalapeños, and green onions if using. This adds bursts of flavor and texture throughout the bread.
- Bake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the crust turns a light golden brown.
- Cool and serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm as a side dish to your favorite Mexican entrees or enjoy it by itself with butter.
Notes
- For extra heat, keep the jalapeño seeds or add extra cayenne pepper.
- Use fresh or frozen corn kernels for best texture; drain canned corn well.
- Green onions are optional but add a nice fresh flavor.
- Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat slices in the oven or microwave before serving.
