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Mexican Street Cornbread Recipe Article


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  • Author: Lina Judi
  • Total Time: 45 minutes

Description

 

This Mexican Street Cornbread is a delicious twist on the classic cornbread, loaded with fresh corn, cheddar cheese, and jalapeños, then topped with a creamy mixture of mayonnaise, sour cream, cotija cheese, and chili powder. It’s the perfect side dish with a zesty kick for any meal or gathering.


Ingredients

Scale

For the Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced jalapeños

For the Topping:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 lime, cut into wedges

Instructions

  • Preheat oven to 400°F (200°C). Grease a 9-inch square baking dish.
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  • In another bowl, mix buttermilk, melted butter, and eggs until well combined. Stir in corn kernels, shredded cheddar cheese, and diced jalapeños.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Pour the batter into the prepared baking dish and spread evenly.
  • Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • While the cornbread is baking, prepare the topping. In a small bowl, mix together mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, and chili powder.
  • Once the cornbread has cooled slightly, spread the topping mixture evenly over the top.
  • Serve warm, with lime wedges on the side for a zesty kick.

Notes

  • You can substitute fresh corn with canned or frozen corn if needed.
  • For extra spice, leave the seeds in the jalapeños or add more chili powder to the topping.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes