Chili Lime Mexican Cornbread

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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There's something magical about cornbread, especially when it's kicked up a notch with zesty lime and spicy chili. This Chili Lime Mexican Cornbread is the perfect blend of sweet, savory, and spicy, making it a must-try for any cornbread lover. It's an exciting twist on a classic, bringing a taste of Mexico right to your kitchen.

Ingredients for Chili Lime Mexican Cornbread

The key to this cornbread's delightful texture is cornmeal, which gives it that classic gritty feel. We balance this with all-purpose flour to keep it light and fluffy. A touch of granulated sugar adds a hint of sweetness, while baking powder helps it rise beautifully. A pinch of salt enhances all the flavors.

Unsalted butter brings richness, and using buttermilk ensures our cornbread is moist with a slight tang. The egg works to bind everything together. We add a can of corn kernels for texture and a subtle sweetness. The diced green chilies introduce a gentle heat, complemented by fresh cilantro which adds a burst of freshness. Finally, lime zest and chili powder infuse the bread with zesty, spicy notes.

Tips & Tricks

  • If you're out of buttermilk, make your own by mixing a cup of milk with a tablespoon of vinegar or lemon juice.
  • For extra spice, add more chili powder or a pinch of cayenne pepper.
  • Ensure your butter is melted and slightly cooled before adding to the egg to prevent scrambling.
  • Use fresh lime zest for the best flavor. It makes a big difference!

Serving Suggestions

This cornbread pairs beautifully with a big bowl of chili or a hearty stew. For a light meal, serve it alongside a fresh salad with a lime vinaigrette. It's also fantastic as a side for BBQ dishes, especially with grilled meats or vegetables.

Frequently Asked Questions

Can I make this cornbread gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
How do I store leftovers?
Keep it in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I use fresh corn instead of canned?
Absolutely! Just make sure to cook the corn first and drain any excess liquid before adding it to the batter.

Chili Lime Mexican Cornbread Recipe Walkthrough

Start by preheating your oven to 400°F. This ensures it's nice and hot when your batter is ready to go, giving your cornbread a good start. Grease a 9-inch square baking pan to make sure your cornbread doesn't stick. I like to use a little leftover melted butter for this.

Grab a large bowl and mix together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together your melted butter, egg, and buttermilk until they're well combined. Now, slowly add the wet mixture to your dry ingredients, stirring just until everything is combined. Overmixing can lead to a dense bread, so be gentle.

Next, fold in your corn kernels, green chilies, cilantro, lime zest, and chili powder. Make sure they're evenly distributed throughout the batter for a uniform flavor in every bite. Pour the batter into your prepared pan and smooth the top with a spatula.

Pop it in the oven and bake for 25–30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Once baked, let it cool slightly before cutting into it. This helps it set up a bit more, making it easier to slice.

Why You'll Love This Recipe

  • Combines sweet and spicy flavors beautifully.
  • Easy to prepare with simple ingredients.
  • Great for spicing up a weeknight meal or serving at gatherings.
  • Perfectly moist with a delightful crumbly texture.
  • Offers a fresh, citrusy twist with lime zest.

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

Step-by-step 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.

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