Mexican Cornbread
This Mexican Cornbread is a spicy, cheesy twist on traditional cornbread. It's packed with jalapenos, cheddar cheese, and corn kernels for a hearty and satisfying side dish.
Ingredients - Serves 8
- Corn kernels - 1 cup, drained if canned
- Jalapeno peppers - 2, seeded and finely chopped
- Cheddar cheese - 1 cup, shredded
- Vegetable oil - 1/4 cup
- Egg - 1, beaten
- Milk - 1 cup
- Salt - 1/2 teaspoon
- Sugar - 1/4 cup
- Baking powder - 1 tablespoon
- All-purpose flour - 1 cup
- Cornmeal - 1 cup
Let's Get Started
- Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan or cast iron skillet.
- In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt.
- In a separate bowl, combine milk, egg, and oil. Add these wet ingredients to the cornmeal mixture and stir until just combined.
- Fold in the cheese, jalapenos, and corn.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing and serving.
Dietary Info
- Dish Type: Bread
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 200
- Fat: 9g
- Carbs: 27g
- Protein: 5g
- Sodium: 300mg
- Sugar: 3g
