Description
This Mexican Cornbread recipe offers a deliciously moist and flavorful twist on traditional cornbread, featuring spicy jalapeños, sweet corn kernels, and sharp cheddar cheese. Perfect as a side dish for Mexican meals or enjoyed on its own, this cornbread is baked to golden perfection with aromatic cumin and a hint of cayenne pepper for extra heat.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
Wet Ingredients
- 1/2 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Fillings
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1-2 jalapeño peppers (finely chopped)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch baking dish or an 8-inch round cake pan with parchment paper to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper if using, ensuring even distribution of spices and leavening agents.
- Mix wet ingredients: In a separate bowl, whisk the milk, sour cream, eggs, and melted unsalted butter together until the mixture is smooth and well combined, which provides moisture and richness to the batter.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure the cornbread remains tender and light.
- Add the fillings: Carefully fold in the shredded cheddar cheese, corn kernels, finely chopped jalapeños, and green onions if you choose to use them, distributing the flavorful components evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is a golden brown color.
- Cool and serve: Allow the cornbread to cool for several minutes after baking. Slice and serve warm as a spicy, cheesy side to Mexican dishes or simply with a pat of butter for a comforting snack.
Notes
- You can adjust the number of jalapeños to control the spice level according to your taste preference.
- If you prefer a milder version, omit the cayenne pepper and use just one jalapeño or none at all.
- Using frozen corn kernels? Thaw and drain them before folding into the batter to avoid excess moisture.
- This cornbread can be reheated gently in the oven or microwave for serving leftovers.
- The sour cream adds moisture and richness but can be substituted with Greek yogurt if desired.
