Mexican Cornbread is a delightful twist on a classic dish. This cornbread mixes traditional flavors with a fun and spicy kick that makes it perfect for any meal. Whether you’re serving it alongside chili or just enjoying a slice on its own, this recipe is sure to please.
Why Make This Recipe
Making Mexican Cornbread is easy and rewarding. It combines simple ingredients that you may already have at home. The sweet corn flavor, paired with cheddar cheese and fresh veggies, creates a tasty and hearty dish. Plus, it’s a great way to impress your family or friends with your cooking skills!
How to Make Mexican Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1 cup cream corn
- 1/4 cup chopped green onions
- 1/4 cup chopped peppers
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the wet ingredients: milk, eggs, and vegetable oil. Stir in the cream corn, green onions, and chopped peppers.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Fold in the cheddar cheese.
- Pour the batter into a greased baking dish and bake for about 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
How to Serve Mexican Cornbread
You can serve Mexican Cornbread warm or at room temperature. It pairs well with soups, stews, or even as a side dish for BBQs. Top each slice with a little butter for extra flavor, or serve it with a dollop of sour cream or salsa for a tasty addition.
How to Store Mexican Cornbread
Store any leftover Mexican Cornbread in an airtight container. You can keep it at room temperature for a day or two. For longer storage, place it in the refrigerator for up to a week. It can also be frozen; just wrap it tightly in plastic wrap and place it in a freezer bag. It will stay good for about three months.
Tips to Make Mexican Cornbread
- For a spicier version, add diced jalapeños or swap in pepper jack cheese for the cheddar.
- Make sure not to overmix the batter; mixing just until combined will keep the cornbread light and fluffy.
- If you prefer a sweeter cornbread, you can increase the sugar to 1/2 cup.
Variation
You can customize this recipe by adding other ingredients such as cooked bacon or sausage, or even black beans for extra protein. Experimenting with different types of cheese can also give unique flavors.
FAQs
Q: Can I use gluten-free flour instead of all-purpose flour?
A: Yes, you can use gluten-free flour to make this recipe suitable for those with gluten intolerance.
Q: How can I make this recipe vegan?
A: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), use almond milk instead of regular milk, and replace the cheese with a dairy-free alternative.
Q: Can I add other vegetables to this cornbread?
A: Absolutely! Feel free to add diced zucchini, corn kernels, or any other vegetables you like.
This Mexican Cornbread recipe is a wonderful addition to your cooking repertoire. It’s easy to make, delicious, and sure to be a favorite at your table!
