Description
This moist and flavorful Mexican Cornbread is packed with sweet corn, spicy jalapeños, and two types of cheese for a perfect savory side dish or snack. Serve it with sour cream or Greek yogurt for an extra creamy touch!
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 2/3 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 (14.75 ounce) can cream-style sweet corn
- 2 large jalapeños, deseeded and diced
- 1 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
Optional garnish:
- Fresh cilantro
- Sour cream or plain Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan or a similar-sized dish.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and baking soda.
- In another bowl, combine the melted butter and sugar. Mix in the eggs, one at a time, then add the buttermilk and cream-style sweet corn. Stir until well combined.
- Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in the diced jalapeños, pepper jack cheese, and cheddar cheese.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool slightly before cutting into squares.
- (Optional) Garnish with fresh cilantro and serve with sour cream or Greek yogurt on the side.
Notes
- If you prefer less heat, you can reduce the number of jalapeños or remove the seeds completely.
- For a sweeter cornbread, increase the sugar to 3/4 cup.
- You can also add corn kernels for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American