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Nothing beats the comfort of homemade Mexican Cornbread. This recipe brings together the sweetness of corn and the kick of green chilies, all wrapped up in a golden, cheesy crust. Perfect for a cozy dinner or a potluck, this cornbread is easy to whip up and always a crowd-pleaser. Let's get baking!
Mexican Cornbread Recipe
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup canned corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green chilies
Instructions:
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in corn, cheddar cheese, and green chilies.
- Pour batter into the prepared baking pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
What You Will Need
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What you will need to make Mexican cornbread
Cornmeal: Provides the essential gritty texture and distinct corn flavor, making the bread authentically cornbread.
All-purpose flour: Balances the cornmeal, giving the bread structure and a softer crumb.
Sugar: Adds a touch of sweetness, enhancing the overall flavor profile without overpowering the savory elements.
Baking powder: Acts as a leavening agent, ensuring the cornbread rises properly and has a light, fluffy texture.
Milk: Adds moisture and richness, helping to create a tender crumb and smooth batter.
Eggs: Bind the ingredients together, providing structure and contributing to the bread's rise and texture.
Vegetable oil: Adds necessary fat, keeping the cornbread moist and tender.
Canned corn: Adds bursts of sweet corn flavor and texture, making each bite more interesting.
Shredded cheddar cheese: Provides a savory, cheesy flavor that complements the sweetness of the corn and adds richness.
Chopped green chilies: Introduce a mild heat and tangy flavor, balancing the sweetness and adding a Mexican twist.
Tools and Instruments Needed
What tools/instruments will be needed to make Mexican Cornbread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly.
- Whisk: Helps blend the wet ingredients evenly.
- Measuring cups: Ensures precise amounts of each ingredient.
- Baking pan: Provides the right shape and size for the cornbread.
- Spatula: Useful for folding in corn, cheese, and chilies without overmixing.
- Oven: Bakes the cornbread to perfection.
Mexican Cornbread Recipe
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Equipment
- Oven
- 9-inch square baking pan
- Mixing Bowls
- Whisk
- Spatula
Ingredients:
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup canned corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green chilies
Instructions:
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, eggs, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in corn, cheddar cheese, and green chilies.
- Pour batter into the prepared baking pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes:
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Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare batter as directed.
- Pour into greased baking pan.
- Cover tightly with plastic wrap.
- Refrigerate up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake cornbread as directed.
- Let cool completely.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze up to 3 months.
- Thaw in refrigerator overnight.
- Reheat in oven at 350°F (175°C) for 10-15 minutes.
Using buttermilk instead of regular milk can make the cornbread even more moist and flavorful.
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