Mexican Cornbread

This MEXICAN CORNBREAD is soft, moist, delicious with a hint of sweetness and heat filled with corn kernels, jalapeno peppers, green chilies, Monterey Jack, and cheddar cheese. An amazing cornmeal comfort food that pairs well with soups and stews, entrees, or on its own!

Course Sides

Cuisine Mexican

Prep Time 15

Cook Time 22

Rest Time 10

Total Time 47

Servings

Calories 470kcal

Author Imma

Equipment

8x8 baking dish or 10-inch skillet
Medium bowl
Whisk

Ingredients

1 cup (120g) all-purpose flour
1 cup (163g) ground cornmeal
2 teaspoons (8g) baking powder
¼ cup (50g) granulated sugar
½ teaspoon (3g) kosher salt
1 cup (235ml) buttermilk
2 eggs
8 tablespoons (113g) unsalted butter, melted
1-2 small jalapeño peppers, chopped
1 4-ounce can chopped green chilies, drained (optional)
1 cup (165g) corn
½ cup (57g) Monterey jack cheese, grated
½ cup (57g) cheddar cheese

Instructions

Preheat the oven to 350℉/177℃. Spray an 8"x8" baking dish or 10-inch skillet and set aside.
Whisk together the flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
Whisk in the buttermilk and eggs until well combined.
Then, add melted butter, jalapeno peppers, green chiles, corn kernels, Monterey Jack, and cheddar cheese. Thoroughly mix to incorporate all ingredients, scraping down the sides of the bowl.
Pour the batter into the prepared baking dish. If desired, sprinkle extra grated cheese and jalapeno peppers on top.
Bake for about 20-22 minutes or until light golden brown and a toothpick inserted in the center comes out clean.
Let it cool for about 10 minutes. Cut and serve.

Notes

Pepper Jack Cheese – Is the spicier version of Monterey Jack. You can use it instead of Monterey Jack if you like to add extra heat and savory flavor to the Mexican Cornbread.
Whole Wheat Flour – A good source of protein, nutrients, and fiber. It also has more flavor than all-purpose flour. The usual substitution ratio is ¾ cup of whole wheat to replace one cup of all-purpose flour.
Plain Yogurt – It has a similar flavor and makeup as buttermilk. Substitute with a 1:1 proportion. Add water to thin out the yogurt if you want a thinner consistency.
Chives – Add this herb to the recipe for a more savory flavor, which also goes well with cheese.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition