Mexican Cornbread
Mexican Cornbread is cheesy, moist, and packed with flavor. This easy recipe brings a spicy twist to a Southern classic. Perfect for dinner or potlucks!
Equipment
- 9x9-inch baking dish or cast iron skillet
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Whisk (for mixing batter)
- Spatula (for folding and spreading)
- Knife and cutting board (for chopping vegetables)
- Measuring cups and spoons
- Oven
- Toothpick (for testing doneness)
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1 1/2 cups shredded sharp cheddar cheese
- 1 15 oz can creamed corn
- 1/2 cup chopped green chilies canned or fresh
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green onions
- Butter for topping optional
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish or cast iron skillet.
- In a large bowl, whisk together 🌽 cornmeal, 🥣 flour, 🧂 baking powder, 🧄 garlic powder, 🌶️ chili powder, and 🧂 salt.
- In a separate bowl, mix together 🥛 buttermilk, 🥚 eggs, and 🧈 melted butter until fully combined.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- Fold in 🧀 cheese, 🌽 creamed corn, 🌶️ green chilies, 🌶️ red bell pepper, and 🧅 green onions.
- Pour the batter into the prepared baking dish and smooth the top evenly.
- Bake for 35–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let it cool slightly before slicing. Top with a pat of 🧈 butter if desired and serve warm.
