Description
This Mexican Cornbread recipe is a deliciously moist and flavorful variation of traditional cornbread, enhanced with creamed corn, cheddar cheese, and colorful vegetables like green onions and red bell peppers. Perfectly baked to a golden crust, it complements chili, soups, or can be enjoyed on its own as a savory snack.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1/3 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup creamed corn
Add-ins
- 2 tablespoons chopped green onion
- 3 tablespoons chopped red pepper
- ½ cup grated cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the cornbread.
- Prepare Pan: Grease an 8×8 inch square baking pan thoroughly to prevent sticking and set it aside.
- Combine Dry Ingredients: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a large bowl, beat the eggs, then add buttermilk and vegetable oil, mixing until well combined.
- Add Creamed Corn and Vegetables: Stir the creamed corn, chopped green onions, red pepper, and grated cheddar cheese into the wet mixture until evenly distributed.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet ingredients, stirring just until incorporated – avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread evenly.
- Bake: Place the pan in the preheated oven and bake for 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Serve: Let the cornbread cool slightly, cut into 9 squares, and serve warm. It pairs wonderfully with chili, soups, or as a savory side dish.
Notes
- You can substitute green onion with chives or scallions for a milder onion flavor.
- For a spicier twist, add a small diced jalapeño with the red pepper.
- Using fresh corn kernels instead of creamed corn will change the texture slightly but still taste great.
- Ensure not to overmix the batter to keep the cornbread light and fluffy.
- If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup milk and let sit for 5 minutes before using.
