Mexican Cornbread
Mexican cornbread is a delightful twist on traditional cornbread, featuring a vibrant blend of flavors from cornmeal, cheddar cheese, and green onions, making it a delicious companion to chili or a standalone snack.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup cream corn
Mix-Ins
- 1 cup cheddar cheese, shredded Can substitute with Monterey Jack or a Mexican cheese blend.
- 2 stalks green onions, chopped
- 1-2 pieces peppers, diced Adjust to your spice preference.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease your favorite baking dish.
- In a large bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Mix well.
- In another bowl, whisk together the milk, eggs, and vegetable oil.
Mixing
- Gradually stir the wet ingredients into the dry mixture until just combined. Leave some lumps for fluffiness.
- Fold in the shredded cheddar cheese, cream corn, chopped green onions, and diced peppers.
Baking
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes, until golden brown and a toothpick comes out clean.
- Let cool slightly before serving.
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Notes
Serves well with chili, soups, or grilled vegetables. Consider drizzling with honey or garnishing with cilantro for enhanced flavor.