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The Best Homemade Cheesy and Spicy Mexican Cornbread

A close-up of a moist slice of mexican cornbread, studded with melted cheese and green peppers, on a white plate.
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Make this moist and fluffy Mexican Cornbread featuring sharp cheddar, jalapeños, and green chilies. It is the perfect savory side dish for chili, BBQ, or any Tex-Mex meal.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can creamed corn
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 small jalapeño, seeded and minced (optional, for extra heat)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour a 9×9 inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper.
  3. Stir in the shredded cheddar cheese, diced green chilies, and minced jalapeño (if using) until evenly distributed.
  4. In a separate medium bowl, combine the creamed corn, buttermilk, vegetable oil, and beaten eggs. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Pour the batter into your prepared baking pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before cutting into squares and serving warm.

Notes

  • For an even richer flavor, substitute sour cream for half of the buttermilk.
  • If you prefer a less spicy cornbread, use only half of the jalapeño or omit it entirely.
  • This bread pairs perfectly as a side dish for chili or pulled pork.

Nutrition

Find it online: https://tastethisplate.com/mexican-cornbread-best-cheesy-spicy-recipe/