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Mexican Cornbread
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Delicious Mexican Cornbread with a moist and tender texture thanks to cream-style corn and buttermilk. Easy to make in just 15 minutes.
Ingredients:
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs, slightly beaten
  • 1 can (8.5 oz) cream-style corn
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
Instructions:
  • Preheat oven to 375°F. Coat a 1 1/2-quart casserole dish generously with cooking spray. Combine cheese, buttermilk, oil, eggs, corn, and chiles in a large bowl; mix until well blended.
  • Combine cornmeal, flour, baking powder, baking soda, and salt in a small bowl. Gently fold the dry mixture into the cheese mixture until just combined. Transfer the mixture to a casserole dish.
  • Bake the cornbread until deep golden brown and a toothpick inserted in the center comes out clean, about 40 to 50 minutes. Let it cool for 10 minutes, then remove from the casserole and serve warm.

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