Mexican Cornbread

Mexican Cornbread is a flavorful twist on traditional cornbread, blending the sweetness of corn with the kick of green chilies and the richness of cheddar cheese. This dish makes a perfect side for chili, barbecues, or any meal that could use a hearty, comforting addition. With its delightful texture and bold flavors, this cornbread is sure to become a favorite at your table.

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
1 can cream-style corn
1/2 cup vegetable oil
2 eggs
1 cup shredded cheddar cheese
1/2 cup chopped green chilies

Directions

1. Preheat the oven to 400°F (200°C) and grease a 9×9 inch baking dish.
2. In a large bowl, mix together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
3. Stir in the cream-style corn, vegetable oil, and eggs, mixing until the batter is smooth and cohesive.
4. Gently fold in the shredded cheddar cheese and chopped green chilies until evenly distributed.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before cutting into squares and serving.

Servings and Timing

This recipe yields approximately 8 servings. The prep time is about 10 minutes, with a cooking time of 25-30 minutes, resulting in a total time of 35-40 minutes.

Variations

• Add Spices: Incorporate spices like cumin or paprika for an extra flavor kick.
• Cheese Options: Substitute cheddar with pepper jack cheese for added heat.
• Veggie Boost: Mix in diced bell peppers or onions for extra texture and flavor.
• Corn Kernels: Add whole corn kernels for added sweetness and crunch.

Storage/Reheating

Store any leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply warm individual pieces in the microwave or place them in the oven until heated through.

10 FAQs

1. Can I make this cornbread without sugar?
   Yes, you can reduce or omit the sugar for a less sweet version.
2. Is there a gluten-free option?
   Substitute the all-purpose flour with a gluten-free flour blend.
3. Can I use fresh corn instead of cream-style corn?
   Yes, fresh corn can be used, but you may want to add a bit of milk for moisture.
4. What can I serve with this cornbread?
   It pairs well with chili, soups, and grilled meats.
5. Can I make it ahead of time?
   Yes, you can prepare the batter ahead and bake it just before serving.
6. What if I don’t have green chilies?
   You can substitute with jalapeños or omit them for a milder flavor.
7. How can I tell when the cornbread is done?
   It should be golden brown and a toothpick inserted in the center should come out clean.
8. Can I add herbs to this recipe?
   Fresh or dried herbs like cilantro or oregano can be added for more flavor.
9. How should I store leftovers?
   Keep leftovers in an airtight container at room temperature or refrigerate for longer freshness.
10. Can I bake this in a different size pan?
    Yes, but adjust the baking time accordingly; smaller pans may require less time and larger pans may need more.

Conclusion

Mexican Cornbread is a delightful addition to any meal, bringing a burst of flavor and a comforting texture that everyone will love. Whether enjoyed on its own or as a side dish, this cornbread is versatile and easy to make, making it a perfect recipe for both casual dinners and festive gatherings. Give it a try, and watch it disappear from the table!

Print