Mexican Style Cornbread

4.4
(248)

This Mexican-inspired cornbread is made with creamed corn and minced jalapeños for a spicy kick. It's rich and flavorful with a crisp topping of cheese.

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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
9
Yield:
1 8x8-inch pan

Ingredients

  • 2 eggs

  • 1 cup buttermilk

  • ¼ cup corn oil

  • 1 ½ cups shredded Cheddar cheese, divided

  • 1 (8 ounce) can cream-style corn

  • 1 large onion, chopped

  • 2 fresh jalapeno peppers, seeded and minced

  • 1 cup cornmeal

  • ½ cup all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.

  2. Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.

  3. Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined. Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.

  4. Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

Nutrition Facts (per serving)

240 Calories
13g Fat
24g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 240
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 480mg 21%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Protein 8g
Vitamin C 3mg 14%
Calcium 218mg 17%
Iron 1mg 7%
Potassium 164mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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