Chili Lime Mexican Cornbread
A zesty twist on traditional Mexican cornbread, infused with chili and lime for an irresistible flavor with a hint of heat.
Prep time: 10 minutesCook time: 30 minutesServes: 8
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1 large egg
1 cup buttermilk
1 cup canned corn kernels, drained
1/4 cup diced green chilies
1/4 cup finely chopped fresh cilantro
1 tbsp lime zest
1/2 tsp chili powder
Instructions
1. Preheat your oven to 400°F and grease a 9-inch square baking pan.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, egg, and buttermilk.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the corn kernels, green chilies, cilantro, lime zest, and chili powder.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool slightly before serving.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Wrap in foil and reheat in a 350°F oven for 10 minutes or until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
