Traditional Mexican Cornbread

This Traditional Mexican Cornbread offers a moist and flavorful twist on the classic cornbread recipe, featuring a blend of cornmeal, jalapeños, and cheese for a savory dish that complements any meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1/4 cup butter, melted

1 cup buttermilk

2 large eggs

1 cup corn kernels, fresh or frozen

1 cup shredded cheddar cheese

1/4 cup chopped jalapeños

1/4 cup chopped green onions

Instructions

1. Preheat the oven to 400°F and grease a 9-inch square baking dish.

2. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, whisk together melted butter, buttermilk, and eggs until well combined.

4. Pour the wet ingredients into the dry ingredients and stir just until combined.

5. Fold in corn kernels, cheddar cheese, jalapeños, and green onions.

6. Pour the batter into the prepared baking dish and spread evenly.

7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cornbread to cool slightly before slicing and serving.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Reheating

Reheat in the oven at 350°F for about 10 minutes or microwave individual slices for 20-30 seconds.

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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.