Description
This Mexican Cornbread recipe is a deliciously moist and flavorful side dish that combines the classic texture of cornbread with the spicy kick of diced green chiles, jalapeños, and cheddar cheese. Perfect for pairing with chili, soups, or BBQ, it’s an easy-to-make baked treat that brings a taste of Mexican-American cuisine to your table.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/4 cup vegetable oil
Mix-ins
- 1 cup shredded cheddar cheese
- 1 (4-ounce) can diced green chiles, drained
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup chopped jalapeños (optional)
- 1/4 cup diced red bell pepper (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or a cast iron skillet to ensure the cornbread does not stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper until fully combined for a uniform baking base.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vegetable oil together until smooth and well blended, creating the moisture and richness for the batter.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain a tender texture.
- Fold in Mix-ins: Fold in the shredded cheddar cheese, drained diced green chiles, corn kernels, and if desired, the chopped jalapeños and diced red bell pepper to infuse the batter with flavor and texture variety.
- Transfer and Bake: Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for a few minutes in the pan before slicing into squares and serving warm for the best flavor experience.
Notes
- For extra flavor, sprinkle additional shredded cheese or jalapeño slices on top before baking to create a cheesy, spicy crust.
- This cornbread pairs perfectly with hearty dishes like chili, various soups, or BBQ meals.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Adjust the amount of jalapeños or omit them entirely to control the heat level to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square (about 1/9 of recipe)
- Calories: 260
- Sugar: 2g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
