Easy Mexican Cornbread Recipe

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Easy Mexican Cornbread Recipe

This Mexican-inspired cornbread is both effortless and incredibly tasty, made with a blend of cornmeal, flour, cheddar cheese, green onions, and jalapenos.

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Ingredients

Servings
  • 40 g unsalted butter (melted)
  • 2 medium eggs (at room temperature)
  • 1 cup milk (at room temperature)
  • 100 g cornmeal
  • 150 g plain white flour / all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon caster sugar
  • ½ teaspoon salt
  • 1 Jalapeño (finely chopped)
  • 2 green onions (finely sliced)
  • 100 g cheddar cheese (grated)
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Instructions

  1. Begin by melting the butter, then let it cool to room temperature.
  2. Preheat your oven to 180°C (350°F).
  3. Grease a 23 cm (9") springform cake pan or line it with parchment paper.
  4. In a mixing bowl, whisk together the melted unsalted butter, milk, and eggs.
  5. In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt. Mix these dry ingredients thoroughly.
  6. Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter.
  7. Now, fold in the finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter. Ensure they are evenly distributed.
  8. Pour the batter into the prepared springform cake pan, spreading it out evenly.
  9. Bake in the preheated oven for approximately 30-35 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
  10. Remove the Mexican-inspired cornbread from the oven and allow it to cool in the cake pan for a few minutes.
  11. Once it has cooled slightly, you can release it from the springform pan, cut it into wedges or squares, and serve.

Notes

  • Ensure that your eggs and milk are at room temperature. This helps create a smoother batter and ensures even baking.
  • Avoid overmixing the batter. Mix until just combined to prevent a dense texture in your cornbread.
  • Adjust the spiciness of your cornbread by adding or removing jalapeno seeds and membrane. Keep some seeds for extra heat or remove them for a milder flavor.
  • I usually use cheddar cheese for this recipe, however, feel free to experiment with other cheese varieties like pepper jack or Monterey Jack for different flavor profiles.
  • Allow the cornbread to cool in the pan for a few minutes before removing it. This helps it set and prevents it from falling apart when sliced.

Nutrition Information

Show Details
Calories 240kcal (12%) Carbohydrates 27g (9%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 68mg (23%) Sodium 595mg (25%) Potassium 129mg (4%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 444IU (9%) Vitamin C 3mg (3%) Calcium 235mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 8pieces

Amount Per Serving

Calories 240 kcal

% Daily Value*

Calories 240kcal 12%
Carbohydrates 27g 9%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 68mg 23%
Sodium 595mg 25%
Potassium 129mg 3%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 444IU 9%
Vitamin C 3mg 3%
Calcium 235mg 24%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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