Description
Indulge in the irresistible flavors of this Mexican Cornbread Recipe! Perfectly moist and bursting with spices, it’s a comforting classic that’s sure to delight your taste buds.
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 jalapeño, diced (seeds removed for less heat)
– 1 cup shredded cheddar cheese
– 2 eggs
– 1 cup milk
– 1/4 cup melted butter
Instructions
1. – Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. – In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. – Add the diced jalapeño and shredded cheddar cheese, and stir to combine.
4. – In a separate bowl, whisk together the eggs, milk, and melted butter.
5. – Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
6. – Pour the batter into the prepared baking pan and spread evenly.
7. – Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. – Allow the cornbread to cool for 5 minutes before cutting and serving.
Notes
For a spicier cornbread, leave the seeds in the jalapeño. You can also use a mix of Monterey Jack and cheddar cheese. Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican, American