Mexican Cornbread

This Mexican Cornbread recipe is a flavorful twist on traditional cornbread. It’s slightly sweet with the richness of cheese and a subtle kick from the green chilies. Perfect as a side dish for chili, barbecues, or any Tex-Mex meal, this cornbread is quick to prepare and bake, and always a crowd-pleaser!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 1/3 cup vegetable oil
• 2 eggs
• 1 can (4 oz) chopped green chilies, drained
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan.
2. In a large bowl, combine dry ingredients: cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together wet ingredients: milk, oil, and eggs.
4. Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
5. Fold in the green chilies and shredded cheddar cheese.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool slightly before serving.

Servings and Timing

• Servings: 12 slices
• Prep Time: 10 minutes
• Cooking Time: 25-30 minutes
• Total Time: 35-40 minutes

Variations

• Spicy: Add more green chilies or some diced jalapeños for an extra kick.
• Cheese: Try using a mix of cheddar and Monterey Jack cheese for a meltier, creamier texture.
• Sweet Corn: Add a 1/2 cup of canned corn kernels for a sweet and savory combination.
• Vegetarian: Keep it vegetarian by using non-dairy milk and oil.

Storage and Reheating

• Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheating: Reheat slices in the microwave for about 20-30 seconds or in a warm oven for a few minutes to enjoy it fresh.

Serving Suggestions

• With Chili: This cornbread pairs wonderfully with a bowl of spicy chili or soup.
• As a Side: Serve alongside BBQ ribs, grilled meats, or a fresh salad for a complete meal.
• With Butter: Spread with softened butter or honey for a sweeter snack.

FAQs

1. Can I use a different type of cheese?
   Yes, you can use Monterey Jack, Colby, or even pepper jack cheese for a different flavor.
2. Can I freeze this cornbread?
   Yes, cornbread can be frozen. Wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months. Reheat in the oven or microwave.
3. Can I use fresh chilies instead of canned?
   Yes, fresh green chilies can be used. Just chop and remove seeds before adding them to the batter.
4. Can I make it without sugar?
   You can reduce or omit the sugar for a less sweet version of cornbread.
5. How can I make this cornbread dairy-free?
   Replace the milk with a plant-based alternative such as almond or oat milk, and use dairy-free cheese.

Conclusion

This Mexican Cornbread recipe is a must-try for anyone looking to spice up their cornbread routine. The cheddar cheese, green chilies, and subtle sweetness make it an irresistible addition to any meal. It’s easy to make, versatile, and perfect for sharing with family and friends.

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