Description
This Mexican Cornbread recipe combines the hearty texture of cornmeal with the bold flavors of jalapeños, cumin, and cheddar cheese. Perfectly moist and slightly spicy, this cornbread is an excellent side dish for Mexican-inspired meals or a delicious snack on its own. Made with simple ingredients and baked to golden perfection, it’s a crowd-pleaser that’s quick and easy to prepare.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
Wet Ingredients
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Fillings
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1-2 jalapeño peppers (finely chopped)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish or an 8-inch round cake pan with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper (if using) to evenly distribute the spices and leavening agent.
- Mix wet ingredients: In a separate bowl, whisk together the milk, sour cream, eggs, and melted unsalted butter until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cornbread tender.
- Add the fillings: Fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeño peppers, and chopped green onions if using, ensuring they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm alongside your favorite Mexican dishes or enjoy it alone with a pat of butter for extra richness.
Notes
- For extra spice, increase the number of jalapeño peppers or add more cayenne pepper.
- You can substitute the milk with buttermilk for a richer flavor and more tender crumb.
- Use fresh corn kernels when in season for the best texture; frozen or canned corn also works well.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
- Store leftover cornbread wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5 days.
