Easy Mexican Cornbread Recipe
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Easy Mexican Cornbread Recipe
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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
- 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)
Instructions
- Begin by melting the butter, then let it cool to room temperature.
- Preheat your oven to 180°C (350°F).
- Grease a 23 cm (9") springform cake pan or line it with parchment paper.
- In a mixing bowl, whisk together the melted unsalted butter, milk, and eggs.
- In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt. Mix these dry ingredients thoroughly.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter.
- Now, fold in the finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter. Ensure they are evenly distributed.
- Pour the batter into the prepared springform cake pan, spreading it out evenly.
- 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.
- Remove the Mexican-inspired cornbread from the oven and allow it to cool in the cake pan for a few minutes.
- Once it has cooled slightly, you can release it from the springform pan, cut it into wedges or squares, and serve.
Equipments used:
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
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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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