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Mexican Cornbread Recipe

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3.8 from 3 reviews

This delicious Mexican Cornbread recipe combines the sweetness of creamed corn with the spicy kick of jalapeño peppers and a melty Mexican cheese blend, creating a moist and flavorful cornbread perfect for any meal or gathering. Baked to a golden perfection, it offers a wonderful balance of creamy, cheesy, and spicy notes that complement the traditional cornmeal base.

Ingredients

Wet Ingredients

  • 3/4 cup whole milk
  • 1/4 cup sour cream
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 large eggs
  • 1 can creamed corn (14.5 ounces)

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup jalapeño peppers (chopped)
  • 1 cup Mexican cheese blend (shredded)
  • 3/4 cup corn kernels (optional, fresh or frozen, no need to thaw)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
  2. Mix Liquids: In a medium bowl, combine whole milk, sour cream, melted and cooled butter, eggs, and creamed corn. Stir until the mixture is smooth and uniform.
  3. Whisk Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt, ensuring they are evenly combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Using a spatula or wooden spoon, stir just until combined and no dry streaks remain. Avoid overmixing to keep the cornbread tender.
  5. Fold in Mix-ins: Gently fold chopped jalapeño peppers and shredded Mexican cheese blend into the batter. If using, also fold in the corn kernels to add texture and flavor.
  6. Transfer to Baking Dish: Scrape the batter into the prepared baking dish, smoothing the top evenly with a spatula.
  7. Bake: Bake in the preheated oven for 30 to 40 minutes or until the top turns golden, the edges set and begin pulling away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool Slightly: Remove the cornbread from the oven and transfer the pan to a wire rack. Let it cool for 5 to 10 minutes to set before slicing.
  9. Serve: Slice warm and serve as a flavorful side or snack.

Notes

  • For a milder version, reduce the amount of jalapeño peppers or remove seeds before chopping.
  • Using fresh corn kernels enhances texture, but frozen corn works well without thawing.
  • Make sure not to overmix the batter to avoid tough cornbread.
  • Ensure the melted butter is cooled slightly to prevent cooking the eggs in the batter prematurely.
  • This cornbread pairs wonderfully with chili, soups, or as a standalone snack.

Find it online: https://yumntasty.com/mexican-cornbread-recipe/