Mexican Cornbread

Title: Mexican Cornbread


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese
  • 1/4 cup diced jalapeños (optional for heat)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup diced green onions (both white and green parts)


  1. Preheat Oven:
    • Preheat your oven to 425°F (220°C). Grease a 9-inch square baking dish.
  2. Mix Dry Ingredients:
    • In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    • In another bowl, whisk together buttermilk, eggs, and melted butter.
  4. Combine Mixtures:
    • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Add Mix-ins:
    • Gently fold in corn kernels, shredded cheddar cheese, diced jalapeños (if using), chopped cilantro, and diced green onions.
  6. Bake:
    • Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve:
    • Allow the Mexican Cornbread to cool in the pan for a few minutes before slicing. Serve warm.

Time and Intensity:

  • Preparation Time: 15 minutes
  • Baking Time: 20-25 minutes
  • Total Time: Approximately 40 minutes
  • Intensity: Easy

Note: Mexican Cornbread is a flavorful twist on traditional cornbread with the addition of corn, cheese, jalapeños, and fresh herbs. It pairs well with soups, stews, or chili, or can be enjoyed on its own as a tasty side dish. Adjust the level of spiciness by adding or omitting jalapeños according to your preference.

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