Mexican Style Cornbread
This Mexican-inspired cornbread is made with creamed corn and minced jalapeños for a spicy kick. It's rich and flavorful with a crisp topping of cheese.
Ingredient
- 2 eggs
- 1 cup buttermilk
- ¼ cup corn oil
- 1 ½ cups shredded Cheddar cheese, divided
- 1 (8 ounce) can cream-style corn
- 1 large onion, chopped
- 2 fresh jalapeno peppers, seeded and minced
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Direction
- Gather all ingredients.
- all ingredients gathered to make Mexican style cornbread
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
- Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
- eggs, jalapeño, creamed corn, cheese and onion mixed together in a bowl
- Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
- cornmeal mixture stirred into the egg mixture.
- Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
- batter poured into prepared pan and topped with cheese
- Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
- cornbread baked until top is golden-brown
