Mexican Cornbread
An easy recipe for cheesy Mexican cornbread from scratch! Made with jalapeño, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.
An easy recipe for cheesy Mexican cornbread from scratch! Made with jalapeño, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.
- 3 tablespoons honey
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter
- 2 eggs (at room temperature)
- 1/2 cup white whole wheat flour
- 1 cup yellow cornmeal (i like medium grind for the text
- 1 cup low-fat buttermilk (or 1 cup 2% milk mixed with 1
- 1 1/2 cups freshly grated sharp cheddar cheddar jack, or pepper jack cheese, or a mix (divided)
- 1 can mexican-style corn (drained (about 1 cup))
- 1 large jalapeã±o pepper (seeded membranes removed, and minced)
- 2 green onions (chopped divided (about 1/4 cup))
- Carbohydrate 7.47379979137831 g
- Cholesterol 23.292395838957 mg
- Fat 8.79157896058518 g
- Fiber 0.192972659648761 g
- Protein 1.15742669205086 g
- Saturated Fat 5.53427316809472 g
- Serving Size 1 1 piece (30g)
- Sodium 89.9777531036175 mg
- Sugar 7.28082713172955 g
- Trans Fat 0.631695875161077 g
- Calories 112 calories
Step-by-step
- Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
- Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
- In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey.
- Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy.
- Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions.
- Let the batter sit at room temperature for 20 minutes while you preheat the oven.
- Place a rack in the center of your oven and preheat the oven to 350 degrees F.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle the remaining green onions and 1/2 cup cheese on top.
- Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean.
- Let cool in the pan, then using the parchment paper, lift it onto a cutting board.
- For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!
My Go-To Comfort Food: Mexican Cornbread
Life's a whirlwind, isn't it? Between juggling work deadlines, grocery shopping, and trying to squeeze in a workout (or two!), sometimes the simplest pleasures are the most rewarding. For me, that's a warm slice of homemade cornbread. Not just any cornbread, though. This Mexican cornbread recipe is my absolute favorite. It's quick, easy, and ridiculously delicious, perfect for a weeknight meal or a casual weekend brunch.
The beauty of this recipe lies in its simplicity. No complicated techniques or hard-to-find ingredients are needed. It all starts with a blend of simple pantry staples: cornmeal, flour, baking powder, baking soda, and a touch of salt. The magic happens when you add the wet ingredients – creamy buttermilk (or milk with a bit of lemon juice for that tang), sweet honey, and rich, melted butter. The result is a moist, tender crumb that's simply irresistible.
But what elevates this cornbread from ordinary to extraordinary is the infusion of Mexican flavors. The addition of a can of Mexicorn lends a delightful sweetness and a pleasing textural contrast. The punch of freshly chopped jalapeño adds a welcome kick (adjust the amount to your spice preference), while the generous helping of sharp cheddar cheese provides a wonderfully savory and gooey element. Topped with some fresh green onions, it's a feast for the senses.
I love the versatility of this cornbread. It’s equally at home alongside a hearty chili, a comforting bowl of soup, or even a simple salad. It's also fantastic on its own, especially warm from the oven, slathered with a little butter. It's the kind of food that brings back memories of family gatherings and cozy evenings, and reminds me of the importance of slowing down and enjoying the simple things in life.
Making this cornbread is a therapeutic experience for me. The rhythmic whisking, the gentle folding of the batter, and the anticipation of that golden-brown crust emerging from the oven - it's a little piece of calm in a busy day. Plus, the aroma that wafts through the kitchen is simply divine, promising a delicious reward for even the most rushed weeknight dinner. And the best part? It’s almost always a guaranteed crowd-pleaser, even the pickiest eaters usually can't resist a second (or third!) slice.
Beyond the deliciousness, this recipe is also a great way to introduce new flavors to your family. My children love to help with the measuring and mixing, and it's a fantastic opportunity to teach them about different ingredients and cuisines. The vibrant color of the corn and the sprinkle of green onions always makes for an attractive presentation, enticing them to try even the slightly spicy jalapeño.
So, next time you're looking for an easy, satisfying, and flavorful side dish, give this Mexican Cornbread recipe a try. It's guaranteed to become a new favorite in your kitchen, just as it has in mine. It's more than just a recipe; it's a comforting hug on a plate, a taste of home, and a reminder to appreciate the simple joys of life, one delicious bite at a time.
