Mexican Cornbread Recipe
This Mexican-style cornbread recipe is so moist and loaded with chopped jalapenos, corn, and melty cheese, it won't last long, so easy to make and tasty! It's the best.
Servings: 12 pieces
Calories: 227kcal
Ingredients
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 ounces creamed corn 1 can
- 1 cup cornmeal
- 1 cup all purpose flour
- 3 tablespoons sugar optional
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Salt and black pepper to taste about ½ teaspoon each
- 1 cup chopped jalapeno peppers
- 1 cup shredded Mexican cheese blend asadero, manchego, chihuahua, or use Monterrey jack
- 1 cup corn kernels optional
Instructions
- Heat oven to 350 degrees F (177 degrees C).
- Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
- In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
- Pour the wet ingredients into the dry ingredients and stir together.
- Stir in the chopped jalapenos, shredded cheese, and optional corn kernels.
- Pour the batter mixture into a lightly oiled 9x13 baking dish. Top with extra shredded cheese, if desired. Bake for 30-40 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center. (Baking time can vary based on your oven).
- Cool slightly, slice and serve.
Nutrition
Calories: 227kcal | Carbohydrates: 31g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 315mg | Potassium: 253mg | Fiber: 2g | Sugar: 6g | Vitamin A: 363IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 1mg