Description
A delicious twist on traditional cornbread with a zesty kick of Mexican flavors. This moist, savory cornbread is infused with corn kernels, jalapeños, and melted cheddar cheese, making it a perfect side dish for chili or a hearty snack on its own.
Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels (canned or fresh)
- 1–2 jalapeños, seeded and finely chopped (adjust to taste)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch round cast-iron skillet or baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the milk, vegetable oil, and eggs until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the corn kernels, chopped jalapeños, shredded cheddar, and cilantro if using.
- Pour the batter into the prepared skillet and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing. Serve warm.
Notes
- Adjust the number of jalapeños to suit your spice tolerance.
- For an extra layer of flavor, add a dash of cumin or chili powder to the dry ingredients.
- If you prefer a slightly sweeter bread, increase the sugar by 2 tablespoons.
Nutrition
- Serving Size: 1 slice (1/8 of pan)
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg