Mexican Cornbread Recipe
This Mexican Cornbread keeps all the moist and buttery sweetness of classic cornbread but adds two types of gooey melted shredded cheese and diced jalapeños for a spicy flavor kick. Super easy to make and perfect with soup, stew, and chili!
Servings: 8 servings
Ingredients
- 1½ cup self-rising yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon onion powder
- 3 eggs
- 1½ cups sour cream
- ½ cup butter (1 stick of butter), melted
- 2 jalapeño peppers seeded and diced
- 1 (15-oz) can sweet corn kernels drained
- 1½ cup Monterey jack cheese
- 1 cup cheddar cheese
Instructions
- Preheat oven to 375℉ and grease a 9-inch cast iron skillet or a 9x9-inch baking pan.
- In a medium bowl combine the dry ingredients - the cornmeal, flour, salt, and onion powder.
- Whisk the eggs, sour cream, and melted butter together in a large bowl, then fold in the dry ingredients and mix until just combined. Avoid over-mixing.
- Fold in the jalapeño peppers, sweet corn, and both of the shredded cheeses.
- Pour the batter into the prepared pan or cast iron skillet and use a spoon or rubber spatula to spread the batter to the edges. Bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cornbread.
- Remove from the oven and let it cool for 20-30 minutes before serving with butter, green onions, and honey if desired.
Notes
- For best results, shred cheese directly from a whole block rather than using pre-shredded cheese.
- If jalapeños are too spicy for your taste, swap them with a 5-ounce can of drained green chilies.
- Optional additions: Ground beef seasoned with taco seasoning, black beans, diced bell peppers, etc.
- Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days.
Nutrition
Calories: 520kcal | Carbohydrates: 37g | Protein: 16g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 150mg | Sodium: 640mg | Potassium: 231mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 5mg | Calcium: 319mg | Iron: 2mg
