Mexican Cornbread
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Mexican Cornbread
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The BEST easy Mexican cornbread from scratch! Made with jalapeno, cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.
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Ingredients
- ¼ cup unsalted butter
- 3 tablespoons honey
- 1 cup yellow cornmeal I like medium grind for the texture
- ½ cup white whole wheat flour (or all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs at room temperature
- 1 cup low-fat buttermilk at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar
- 1 ½ cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix divided
- 1 can Mexican-style corn drained (7 ounces; about 1 cup)
- 1 large Jalapeno pepper seeded, membranes removed, and minced
- 2 green onions chopped, divided (about 1/4 cup)
Instructions
- Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
- Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
- In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey.
- Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy.
- Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
- Place a rack in the center of your oven and preheat the oven to 350°F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!
Notes
- TO STORE: This Mexican cornbread recipe should be kept refrigerated. Store in an airtight container or tightly wrapped in plastic wrap for several days.
- TO FREEZE: Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil. Defrost overnight in the fridge before serving.
- TO REHEAT: Let the cornbread come to room temperature on the counter before serving. You can also reheat in a preheated 350 degree F oven until warm.
Nutrition Information
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Serving
1slice, of 16
Calories
156kcal
(8%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Potassium
157mg
(4%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
266IU
(5%)
Vitamin C
2mg
(2%)
Calcium
123mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1slice, of 16 | |
| Calories | 156kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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