Mexican Cornbread Recipe
This Mexican cornbread is a quick, flavorful side dish with a golden crust, cheddar cheese, and a spicy kick from jalapeños. Ready in 40 minutes.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1 cup buttermilk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1-2 jalapeños diced (optional)
- 1/2 cup sweet corn kernels optional
Instructions
Preheat the Oven:
- Preheat the oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking pan.
Prepare the Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
Mix the Wet Ingredients:
- In another bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Add Optional Ingredients:
- Fold in the shredded cheddar cheese, diced jalapeños, and sweet corn kernels (if using).
Bake the Cornbread:
- Pour the batter into the prepared skillet or pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and Serve:
- Let the cornbread cool for a few minutes before slicing and serving. Enjoy!
Notes
- Calories: 230
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 4g
- Protein: 5g
- Sodium: 280mg
- Cholesterol: 35mg
- Iron: 6% of daily value
- Calcium: 10% of daily value