Recipe: Yummy Mexican Cornbread

Mexican Cornbread. Absolute Mexican Cornbread Absolute Mexican Cornbread. This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off.

Mexican Cornbread I like a medium-grind cornmeal like this one, which gives the Mexican cornbread extra texture, but if you don't have it on hand, regular finer-grind cornmeal works too.; White Whole Wheat Flour. Mexican Cornbread I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. You can cook Mexican Cornbread using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mexican Cornbread

  1. You need 2 of eggs.
  2. Prepare 1/4 cup of vegetable oil.
  3. Prepare 1 cup of buttermilk.
  4. You need 1 1/2 cup of cheddar cheese, shredded.
  5. It’s 8 oz of cream corn.
  6. It’s 2 of jalapeños, minced.
  7. You need 1 cup of corn meal, unleavened.
  8. You need 1/2 cup of all-purpose flour.
  9. Prepare 2 tsp of baking powder.
  10. You need 1/2 tsp of baking soda.
  11. It’s 1/2 tsp of salt.
  12. Prepare 1 tbsp of sugar.
  13. You need of corn meal.
  14. You need of vegetable oil.

In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. With the ground beef and veggies, it's a great meal all by itself, but it complements other dishes so well. The recipe calls for sliced jalapenos, but if heat isn't your thing, you can always leave those out. Quick and easy cornbread with a Mexican twist!

Mexican Cornbread instructions

  1. Place your cast iron skillet in your oven and pre-heat both to 350°F.
  2. In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly..
  3. Stir in the cheddar, corn and jalapeños and mix thoroughly..
  4. In a large bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar and salt. Then pause right here if the oven isn't finished pre-heating..
  5. When your oven has finished pre-heating, its time to finish up. Pour the liquid mix into the dry mix and whisk together thoroughly. This is a thin batter so expect it to be runny, but if its too thin sprinkle in a bit more corn meal. I usually add maybe an extra tablespoon or two, depending on how it looks..
  6. Now we want to work quickly so the cast iron doesn't cool down too much, so put on your oven mitt and grab your vegetable oil. Quickly remove skillet from the oven, pour in just a bit of vegetable oil and quickly swirl it around to coat the pan. Don't skip the sides when you're twisting and turning, but work quickly so it stays really hot. As soon as its coated, pour in the batter. You want it to sizzle around the edges as it goes in so you get that great cornbread crust..
  7. Now back in the oven to bake for 30-35 minutes. When its done it should be golden brown on top and should bounce back firmly if you press down in the center. I turn mine out upside-down on a dinner plate and just serve it that way..

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary. Cornbread is the perfect side dish for chili or soup or so many other recipes. Or, be like me and eat it by itself as breakfast…or lunch. I'm calling this Mexican Cornbread because I added jalapeños and Mexican-blend cheese to the batter.