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Monday, July 15, 2024

Mexican Cornbread – WellPlated.com

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Sizzling out of the pan, absolutely stuffed, and primed for pairing along with your favourite warm-you-up soup, it’s Mexican Cornbread. It takes all of the fluffy, buttery bliss that’s there to like about traditional cornbread, then provides gooey, melty cheddar, recent jalapeños, and tender corn kernels.

A better version of the Jiffy Mexican cornbread recipe made from scratch and cut into squares

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In case you are on the lookout for a easy, traditional Southern cornbread (much like my Cornbread Muffins), this isn’t it.

Full of spices, cheese, and different healthful (albeit nontraditional) components, that is one recipe (together with this Cornbread Stuffing) that may make many a cornbread purist squirm.

Put the “guidelines” apart; I promise it would delight their tastebuds nonetheless!

  • In case you are within the camp that doesn’t consider in sweetening cornbread, I volunteer as tribute to eat your slice.
  • In case you are making an attempt to make cornbread with Jiffy combine, I hope you’ll keep.
  • And if, like me, you simply love cornbread and suppose that watching a sporting occasion or consuming a bowl of White Rooster Chili feels extra full, it is a recipe for you.
Whole wheat Mexican cornbread with Mexican corn and cheese cut into squares

5 Star Overview

“That is my favourite jalapeno cornbread recipe. Thanks for sharing it. It’s a success at my home.”

— Jessica —

Why You’ll Love This Mexican Cornbread

This Mexican cornbread is comprised of scratch, however it’s EASY!

I pinky promise home made cornbread is really one of many best, highest-payoff recipes you’ll attempt.

  • This Mexican cornbread is extra tender and moist than Jiffy cornbread combine.
  • It’s extra healthful than many different traditional cornbread recipes, too—I took the wholesome cornbread route; this one is 100% entire grain.
  • With entire corn kernels, cheese, and jalapeños bits flecked all through, it’s a enjoyable change of tempo from old style cornbread and provides curiosity and aptitude to any meal.

It doesn’t get significantly better than this, pals!

Easy Mexican Cornbread recipe with cheese and green onions in a pan

Tips on how to Make Mexican Cornbread

Whereas this isn’t your on a regular basis Mexican cornbread recipe, it’s nonetheless easy and simple to grasp.

No particular tools or hard-to-find components required, simply loads of coloration, taste, and fiesta!


The Elements

  • Cornmeal. I like a medium-grind cornmeal, which supplies the Mexican cornbread additional texture, however should you don’t have it readily available, common finely-ground cornmeal works too.
  • White Entire Wheat Flour. For whole-grain goodness. Its gentle taste tastes similar to all-purpose flour on this recipe, but provides additional fiber and vitamin. (I additionally wish to sneak white entire wheat flour into my favourite Beer Bread.)

Substitution Tip

It’s also possible to make this recipe with all-purpose flour if you don’t hold white entire wheat flour stocked in your pantry.

  • Baking Powder AND Baking Soda. For that good rise.
  • Buttermilk. I like how tender buttermilk makes baked items, and its gentle tang is a wonderful addition to cornbread (and Drop Biscuits).

Substitution Tip

To make your individual buttermilk substitute, mix 1 cup of milk (I take advantage of 2%) with 1 tablespoon of lemon juice or white vinegar. Let sit for a couple of minutes at room temperature earlier than utilizing it within the recipe.

  • Butter. Not an excessive amount of to be heavy, however sufficient to make this cornbread style appropriately indulgent.
  • Honey. For pure sweetness that enhances and enhances the corn flavors on this recipe.
  • Egg. For tenderness, texture, and rise.
  • Mexican Corn. Or Mexicorn. Or Fiesta Corn. No matter your model of selection calls it, it’s offered by the common canned corn on the grocery retailer and is a fab shortcut. Mexican corn has bits of crimson and inexperienced pepper that add fairly flecks of coloration and further Southwest taste. (I additionally love including Mexican corn to this Mexican Corn Dip.)
  • Jalapeños. So long as you take away the seeds and membranes, they’re right here for recent and herbaceous taste, not for spice. For a spicier model, take a look at Jalapeno Cornbread, or use a pepper Jack cheese for this recipe.
  • Inexperienced Onion. For coloration, steadiness, chew, and additional proof that this isn’t your run-of-the-mill cornbread recipe.
  • Cheese. Gooey greatness. I opted for a pointy cheddar cheese and Monterey jack cheese mix as a result of it’s yummy and what we had within the fridge.

Substitution Tip

In the event you’d wish to up this cornbread’s spice issue, swap a scorching pepper jack cheese.

Loaded Mexican cornbread batter in a bowl with green onions, cheese, and canned corn

The Instructions

  1. Line an 8×8-inch sq. baking dish with parchment paper and flippantly coat it with nonstick spray. Put aside.
  2. Soften the butter, then put aside to chill to room temperature. Whisk collectively the dry components.
  3. Whisk collectively the eggs and melted butter, then add the buttermilk and honey.
  4. Pour the moist components into the dry components and gently stir till mixed. Fold in 1 cup of the cheese, the corn, jalapeño peppers, and half of the inexperienced onions.
  5. Let the batter sit at room temperature for 20 minutes and preheat the oven to 350 levels F. Switch the batter to the ready pan. Prime with the remaining inexperienced onions and cheese.
  6. Bake Mexican cornbread at 350 levels F till the middle is ready, the highest is golden brown, and a toothpick inserted within the middle comes out clear. Let cool within the pan earlier than slicing. ENJOY!

Tips on how to Retailer Mexican Cornbread

  • To Retailer. This simple Mexican cornbread recipe needs to be stored refrigerated. Retailer in an hermetic container or tightly wrapped in plastic wrap for a number of days.
  • To Freeze. Mexican cornbread freezes like a dream. Retailer for as much as 3 months within the freezer wrapped tightly in plastic and aluminum foil. Defrost in a single day within the fridge earlier than serving.
  • To Reheat. Let the cornbread come to room temperature on the counter earlier than serving. It’s also possible to reheat in a preheated 350 diploma F oven till heat.

Tips on how to Serve Cornbread

Whether or not loved as a stand-alone snack or alongside a important dish, there are such a lot of methods you possibly can take pleasure in this wholesome Mexican cornbread recipe.

  • 8×8-inch Baking Pan. This one has been my loyal baking companion for a few years.
  • Liquid Measuring Cups. I’m lately obsessive about this set. They’re versatile, so the liquids (particularly sticky liquids like honey) “squish” proper out. They’re simple to clean too.
  • Steel Measuring Cups. It is a nice set for on a regular basis baking.
  • Whisk. I like this quick fashion as a result of it’s so a lot simpler to make use of than a regular whisk.
Cornbread sliced into pieces

Did you make this recipe?

Let me know what you thought!

Go away a score beneath within the feedback and let me know the way you preferred the recipe.

Whereas much less is extra is usually true, in relation to this Mexican cornbread the extra, the merrier!

Steadily Requested Questions

Can I Use Cream-Model Corn As an alternative of Canned Mexican Corn?

I’ve not tried making this recipe with cream-style corn, so utilizing it might be a whole experiment. Cream-style corn has a very totally different consistency than common canned corn and is liquidy. In the event you resolve to attempt it, I’d subtract different liquid from the recipe.

Can I Bake Mexican Cornbread in a Forged Iron Skillet?

Positive! You should use a 10-inch ovenproof pan to make skillet cornbread. Butter it VERY effectively first to verify the cornbread doesn’t stick.

Can I Make Mexican Cornbread with Inexperienced Chiles?

I’ve not added inexperienced chilis to this Mexican cornbread recipe earlier than, however I believe that will be tasty. Drain and pat them dry to verify they don’t add an excessive amount of moisture.

  • 1/4 cup unsalted butter
  • 3 tablespoons honey
  • 1 cup yellow cornmeal I like medium grind for the feel
  • 1/2 cup white entire wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 eggs at room temperature
  • 1 cup low-fat buttermilk at room temperature; or 1 cup 2% milk combined with 1 tablespoon lemon juice or white vinegar
  • 1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a combination divided
  • 1 can Mexican-style corn drained (7 ounces; about 1 cup)
  • 1 giant jalapeño pepper seeded, membranes eliminated, and minced
  • 2 inexperienced onions chopped, divided (about 1/4 cup)

  • Line an 8×8-inch sq. baking dish with parchment paper, leaving overhang on two reverse sides like handles. Frivolously coat with nonstick spray. Put aside.

  • Soften the butter in a medium microwave-safe mixing bowl and put aside to chill to room temperature.

  • In a big, separate bowl, whisk collectively the cornmeal, flour, baking powder, baking soda, and salt.

  • Add the eggs to the bowl with the melted butter and whisk till blended. Stir within the buttermilk and honey.

  • Add the moist components to the dry components and, by hand, stir gently simply till mixed. The batter will likely be lumpy.

  • Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the inexperienced onions. Let the batter sit at room temperature for 20 minutes when you preheat the oven.

  • Place a rack within the middle of your oven and preheat the oven to 350°F. Pour the batter into the ready pan and clean the highest. Sprinkle the remaining inexperienced onions and 1/2 cup cheese on high. Bake the cornbread for 28 to 32 minutes, or till middle is ready, the highest is golden brown, and a toothpick inserted within the middle comes out clear. Let cool within the pan, then utilizing the parchment paper, raise it onto a slicing board. For tidy slicing, let cool utterly. For heat, messy slices, reduce instantly and luxuriate in!

  • TO STORE: This Mexican cornbread recipe needs to be stored refrigerated. Retailer in an hermetic container or tightly wrapped in plastic wrap for a number of days.
  • TO FREEZE: Mexican cornbread freezes like a dream. Retailer for as much as 3 months within the freezer wrapped tightly in plastic and aluminum foil. Defrost in a single day within the fridge earlier than serving.
  • TO REHEAT: Let the cornbread come to room temperature on the counter earlier than serving. It’s also possible to reheat in a preheated 350 diploma F oven till heat.

Serving: 1slice, of 16Energy: 156kcalCarbohydrates: 17gProtein: 6gFats: 8gSaturated Fats: 4gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.1gLdl cholesterol: 39mgPotassium: 157mgFiber: 2gSugar: 5gVitamin A: 266IUVitamin C: 2mgCalcium: 123mgIron: 1mg

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