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Mexican-Style Cornbread

4

45 min

Mexican-Style Cornbread

Mexican-Style Cornbread Photo 1

Time

45 min

Serving

9 persons

Calories

240

Rating

4.00★ (252)

Cuisine

Mexican
Author: Victoria Buriak
This Mexican-inspired cornbread is made with creamed corn and minced jalapeños for a spicy kick. It's rich and flavorful with a crisp topping of cheese.

Ingredients

  • eggs: 2 piece
  • buttermilk: 1 cup
  • corn oil: 0.25 cup
  • ½ cups shredded Cheddar cheese: 1 piece (divided)
  • cream-style corn: 1 can (8 ounce can)
  • onion: 1 piece (chopped)
  • Jalapeno peppers: 2 piece (minced, fresh)
  • cornmeal: 1 cup
  • all-purpose flour: 0.5 cup
  • baking powder: 2 tsp
  • baking soda: 0.5 tsp
  • salt: 0.5 tsp

Metric Conversion

Stages of cooking

Mexican-Style Cornbread Photo 2 1
Mexican-Style Cornbread Photo 32
Mexican-Style Cornbread Photo 4 3
Mexican-Style Cornbread Photo 5 4
Mexican-Style Cornbread Photo 6 5
Mexican-Style Cornbread Photo 7 6
  1. Gather all ingredients. Dotdash Meredith Food Studios
    Mexican-Style Cornbread Photo 2
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
    Mexican-Style Cornbread Photo 3
  3. Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños. Dotdash Meredith Food Studios
    Mexican-Style Cornbread Photo 4
  4. Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined. Dotdash Meredith Food Studios
    Mexican-Style Cornbread Photo 5
  5. Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top. Dotdash Meredith Food Studios
    Mexican-Style Cornbread Photo 6
  6. Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Dotdash Meredith Food Studios
    Mexican-Style Cornbread Photo 7

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