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Step-by-Step Instructions for Mexican Cornbread
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or a similar-sized baking dish with butter or non-stick cooking spray. Alternatively, you can line the pan with parchment paper for easy removal.
2. Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, garlic powder, chili powder, and cumin (if using). These dry ingredients form the base for the cornbread and help create that light, fluffy texture.
3. Combine the Wet Ingredients:
- In a separate bowl, whisk together the eggs, buttermilk, and sour cream until smooth. Stir in the melted butter. The buttermilk and sour cream add moisture and tenderness to the cornbread, ensuring it’s soft and fluffy rather than dry.
4. Add the Cheese, Corn, and Jalapeños:
- Fold in the cheddar cheese, corn kernels, and chopped jalapeños into the wet ingredients. If you like your cornbread spicier, feel free to add more jalapeños. The cheese adds richness, while the corn and peppers give it a satisfying texture and kick.
5. Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; you want to keep the batter light and airy. The mixture will be thick, but that’s perfectly normal.
6. Bake the Cornbread:
- Pour the batter into the prepared baking pan and spread it out evenly. Place it in the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
- Let the cornbread cool in the pan for about 5-10 minutes before slicing into squares. This helps the texture set and makes it easier to cut clean slices. You can optionally sprinkle some chopped cilantro on top for a fresh touch.
Tips for the Best Mexican Cornbread
- Adjust the Spice: If you’re sensitive to heat, you can omit the jalapeños or use mild green chilies instead. If you like it spicy, consider adding some chili flakes or a dash of hot sauce to the batter.
- Use Fresh Corn When Possible: If it’s in season, fresh corn kernels give this cornbread an amazing, sweet crunch. Just cut the kernels off 2-3 ears of corn and fold them into the batter. If using canned corn, make sure to drain it well to prevent excess moisture in the batter.
- For Extra Moisture: If you want an even more decadent cornbread, substitute part of the butter with cream cheese or add an extra spoonful of sour cream. This will make the cornbread extra rich and soft.
- Make It Ahead: This cornbread can be made ahead of time and stored at room temperature for up to 2 days. Reheat it gently in the oven to restore its softness. You can also freeze leftovers for up to a month—just wrap it tightly in plastic wrap and foil.
Why Mexican Cornbread is a Must-Try
Mexican Cornbread is a fun and flavorful variation of the traditional cornbread, offering the perfect balance of savory, spicy, and cheesy flavors. It’s a wonderfully versatile side dish that can complement any meal, especially hearty soups, stews, and chili. The jalapeños, cheddar cheese, and corn add layers of texture and flavor that make this cornbread stand out from the rest.
This recipe is quick, easy, and perfect for anyone who loves the taste of bold spices and cheesy goodness. It’s a great way to add a little something extra to your next family dinner or potluck.
Final Thoughts
Whether you’re looking to spice up a simple dinner or impress guests at your next gathering, Mexican Cornbread is the answer. This recipe combines the familiar comfort of cornbread with the bold flavors of Mexican cuisine to create a dish that’s irresistible, versatile, and fun to make. Serve it with chili, fajitas, or simply enjoy it as a snack with a little butter—either way, it’s guaranteed to be a hit!
So grab your ingredients and bake up a batch of this fluffy, cheesy, and slightly spicy cornbread. Your taste buds will thank you! 🌽🧀🌶️
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