Mexican Cornbread Recipe
Ingredients
- 3/4 cup whole milk
- 1/4 cup sour cream
- 1/4 cup unsalted butter melted and slightly cooled
- 2 large eggs
- 1 can creamed corn 14.5 ounces
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup jalapeño peppers chopped
- 1 cup Mexican cheese blend shredded
- 3/4 cup corn kernels optional, fresh or frozen, no need to thaw
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In a medium bowl, mix together the whole milk, sour cream, melted butter, eggs, and creamed corn until smooth and uniform.
- In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon just until combined and no dry streaks remain. Do not overmix.
- Gently fold in the chopped jalapeño peppers and shredded cheese until evenly distributed. If using, fold in the corn kernels.
- Scrape the batter into the prepared baking dish and smooth the top with a spatula.
- Bake until the top is golden and the edges are set and pulling slightly away from the pan, about 30-40 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Transfer the pan to a wire rack and let the cornbread cool for 5-10 minutes.
- Slice and serve warm.
Nutrition
Calories: 224kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 5gSodium: 466mgFiber: 2g
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