This Traditional Mexican Cornbread is a delightful twist on the classic side dish, featuring spicy jalapeños and savory cheddar cheese. It's perfect for adding a flavorful kick to any meal.
Cornmeal gives the cornbread its characteristic texture and flavor. We use yellow for its sweet, earthy notes. All-purpose flour helps provide structure, while granulated sugar adds a touch of sweetness to balance the heat. Baking powder is our leavening agent, ensuring the cornbread rises nicely. A bit of salt enhances all the flavors.
Butter adds richness and moisture, while buttermilk contributes tanginess and tenderness. Eggs bind everything together. Corn kernels add bursts of natural sweetness, and shredded cheddar cheese offers a savory depth. Jalapeños bring the heat, and green onions add a fresh, mild bite.
This cornbread pairs wonderfully with a hearty chili or a tangy pulled pork. It's also great alongside a bowl of soup or as part of a Southwestern-style brunch with eggs and avocado.
Start by preheating your oven to 400°F. Grease a 9-inch square baking dish to prevent sticking and ensure easy serving. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Give it a quick stir to mix everything evenly.
In a separate bowl, whisk together the melted butter, buttermilk, and eggs until smooth. Make sure the butter isn't hot, or it might cook the eggs. Pour the wet ingredients into the dry ingredients. Stir gently, just until everything is combined—you don't want to overmix.
Add in the corn kernels, cheddar cheese, jalapeños, and green onions. Fold these into the batter, ensuring they're distributed evenly. Pour the batter into your prepared dish and spread it out with a spatula so it bakes evenly.
Bake in your preheated oven for about 25-30 minutes. You'll know it's done when a toothpick inserted in the center comes out clean. Let the cornbread cool slightly before slicing, which makes it easier to cut and serve.
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