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Mexican Cornbread

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Mexican Cornbread is a flavorful twist on the classic cornbread, packed with jalapeños, cheese, and a hint of cumin, offering a perfect balance of spicy, cheesy, and slightly sweet flavors.

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon chili powder (optional)
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced jalapeños (seeds removed for less heat)
  • 1/4 cup chopped green onions (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cumin, and chili powder.
  3. In a separate bowl, whisk together the milk, eggs, sour cream, and vegetable oil until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in the shredded cheddar cheese, jalapeños, and green onions (if using).
  6. Pour the batter into the prepared baking dish and spread it out evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Allow the cornbread to cool slightly before cutting into squares and serving.

Notes

To add more heat, keep the seeds in the jalapeños or add extra chili powder or hot sauce to the batter.For sweeter cornbread, increase the sugar to 1/2 cup.Feel free to add veggies like corn kernels or diced bell peppers for extra texture and flavor.For a different cheese variety, swap cheddar for Monterey Jack, pepper jack, or even cotija.If gluten-free, use a gluten-free flour blend instead of all-purpose flour.Leftover cornbread can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.To reheat, microwave each slice for 15-20 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes.

Nutrition

Find it online: https://cookibly.com/mexican-cornbread/