Description
This moist and cheesy Mexican cornbread is packed with sweet corn, spicy jalapeños, and melty cheese. It’s the perfect side dish for chili, BBQ, or any Tex-Mex meal!
Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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1/2 tsp salt
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1/2 tsp garlic powder (optional)
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1/2 tsp cumin (optional, for extra flavor)
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1/2 cup unsalted butter, melted
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2 large eggs
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1 cup buttermilk (or whole milk)
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2 tbsp honey (optional, for a touch of sweetness)
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1 cup shredded cheddar cheese (or Mexican blend)
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1/2 cup canned cream-style corn
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1/2 cup whole corn kernels (fresh, canned, or frozen)
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1-2 jalapeños, finely diced (seeds removed for less heat)
Instructions
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Preheat oven to 400°F (200°C). Grease a 9×9-inch baking dish or cast-iron skillet.
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Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, garlic powder, and cumin.
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Combine wet ingredients: In another bowl, whisk melted butter, eggs, buttermilk, and honey (if using).
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Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheese, cream-style corn, corn kernels, and diced jalapeños.
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Bake: Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Cool & serve: Let cool for 5-10 minutes, then slice and enjoy!
Notes
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For extra spice, leave some jalapeño seeds or add ½ tsp chili powder.
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If using a cast-iron skillet, preheat it in the oven with 1 tbsp butter before adding the batter for crispy edges!
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Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.