Mexican Cornbread
Ingredients
- 1.5 cups self-rising cornmeal mix
- 1.5 tbsp granulated sugar
- 1/2 teaspoon salt
- 3/4 cup shredded cheddar cheese
- 1/2 cup vegetable oil
- 1/2 cup chopped onion
- 1 tablespoon diced jalapeño
seeds removed
- 3/4 cup milk
- 1 egg
- 1/2 cup canned creamed corn
Directions
- 1
Place a seasoned cast-iron skillet (or 8-inch round cake pan) in the oven and preheat to 350.
- 2
In a large bowl, mix together all ingredients.
- 3
Pour a tablespoon of vegetable oil into a skillet and swirl it a bit to cover the bottom (the skillet is hot so please hold it with a potholder).
- 4
Pour the cornbread batter into the skillet and bake it for 30-40 minutes or until it's golden brown on top.
- 5
Turn it out onto a plate, cut, and serve.
Mexican Cornbread
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About this Recipe
Craving a side dish with a unique blend of savory, sweet, and a touch of heat? This Mexican Cornbread is exactly what you need to elevate any meal, bringing a homemade touch that’s far superior to anything store-bought.
What makes this cornbread truly special is its incredible moisture and balanced flavor profile. The genius lies in the combination of sweet corn kernels and creamy canned creamed corn, ensuring every bite is moist and tender. This richness is perfectly complemented by sharp shredded cheddar cheese and a gentle kick from diced jalapeño peppers, offering a complexity that will have everyone asking for the recipe.
Expect a wonderfully moist, rich, and decadent cornbread that’s studded with delightful textures. The sweetness of corn plays beautifully against the savory notes of onion and cheese, all harmonized by a subtle, inviting warmth from the jalapeños. It's a comforting and hearty addition to your table, surprisingly easy to achieve, delivering robust flavor without being overly spicy thanks to removing the jalapeño seeds. This is not your average dry cornbread; it's an experience.
Customization & Variations
Feel free to adjust this recipe to your taste preferences. For a touch more heat, you can leave some of the seeds in the jalapeño or add a pinch of red pepper flakes to the batter. If you prefer a milder cornbread, simply omit the jalapeño entirely. Experiment with different cheeses like Monterey Jack, pepper jack, or even a blend to customize the flavor. You could also stir in a few tablespoons of cooked, crumbled bacon for an extra layer of savory depth.
Serve this Mexican Cornbread warm, perfect for family dinners, potlucks, or alongside your favorite chili, hearty stews, or barbecued meats. It’s also fantastic with a simple pat of butter or a dollop of sour cream or a sprinkle of fresh cilantro for garnish.