Description
Ā
This Mexican Street Cornbread is a delicious twist on the classic cornbread, loaded with fresh corn, cheddar cheese, and jalapeƱos, then topped with a creamy mixture of mayonnaise, sour cream, cotija cheese, and chili powder. Itās the perfect side dish with a zesty kick for any meal or gathering.
Ingredients
Scale
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeƱos
For the Topping:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chili powder
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400Ā°F (200Ā°C). Grease a 9-inch square baking dish.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix buttermilk, melted butter, and eggs until well combined. Stir in corn kernels, shredded cheddar cheese, and diced jalapeƱos.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the topping. In a small bowl, mix together mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, and chili powder.
- Once the cornbread has cooled slightly, spread the topping mixture evenly over the top.
- Serve warm, with lime wedges on the side for a zesty kick.
Notes
- You can substitute fresh corn with canned or frozen corn if needed.
- For extra spice, leave the seeds in the jalapeƱos or add more chili powder to the topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes