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Mexican-Style Cornbread
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cheesy, spicy Mexican cornbread with a Cheddar crust - irresistible!
Ingredients:
  • 1 cup buttermilk
  • 0.25 cup corn oil
  • 1.5 cups shredded Cheddar cheese, divided
  • 1 (8 ounce) can cream-style corn
  • 1 large onion, chopped
  • 2 fresh jalapeno peppers, seeded and minced
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Instructions:
  • Prepare your mise en place.
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease an 8-inch square pan or cast iron skillet.
  • In a small bowl, whisk eggs vigorously, then incorporate buttermilk and corn oil. Fold in 1 cup of shredded cheese, creamed corn, onion, and jalapeños.
  • In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Stir in the egg mixture until well combined.
  • Pour the batter into the prepared pan and generously sprinkle the remaining half cup of cheese on top.
  • Bake in the preheated oven for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

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