Mexican Cornbread

Mexican Cornbread

I love cornbread. I think we get that by now.  I believe in having several different cornbread recipes for different occasions too.  This Mexican cornbread is my style and perfect for a hot bowl of chili or for you to bring to your tailgating parties.

What makes this Mexican cornbread so darn special you may ask?  Well first of all, it is perfectly moist like all of my cornbread recipes.  It melts in your mouth.  Who wants hard cornbread that crumbles to dust as soon as you pick it up?  Not I that’s for sure.

Mexican Cornbread

The next thing is the abundance of flavors.  I use two types of cheese in my Mexican cornbread while most only use one.  I think the mix of cheddar AND pepper jack lends a unique blend of goodness.  I love both cheeses equally and especially when paired together (try them in your quesadillas!).

The creamed corn really moves this past your wildest dreams.  Each bite of this cornbread gives you a nice creamy bite of corn that really creates this perfect texture.  And if you love a little bit more spice, definitely add in the peppers.  My husband can’t take things too spicy so I usually just rely on the pepper jack cheese for a mild kick.  But if you are like me and love spicy foods, add the peppers.   So if you are looking for a new bread recipe to try, give this one a go!  You won’t be sorry.

 Mexican Cornbread

Mexican Cornbread

Yield: 9 inch baking pan or skillet

Mexican Cornbread

Ingredients

  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup shredded sharp cheddar cheese (plus more to sprinkle on top)
  • 1/2 cup shredded pepper jack cheese (plus more to sprinkle on top)
  • 2/3 cup buttermilk
  • 2 large eggs
  • 1 (8 ounce) can cream-style corn
  • OPTIONAL: 1 (4 ounce) can diced green chiles
  • 1/2 stick salted butter melted

Instructions

  1. Preheat Oven to 400 degrees.
  2. In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar, cheddar cheese and pepper jack cheese until well mixed.
  3. In a separate medium sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.
  4. Slowly add wet mixture to dry mixture and mix together until well combined.
  5. Coat cast iron skillet or baking pan with shortening or spray with non-stick baking spray until fully covered. Add cornbread mixture to skillet. Optional: Sprinkle additional shredded cheeses on top of cornbread batter.
  6. Place in oven for 23-26 minutes until cornbread is done. Remove from oven and serve.
http://www.grandbaby-cakes.com/2014/01/mexican-cornbread/

 

 

Mexican Cornbread
 
Author:
Serves: 9 inch baking pan or skillet
Ingredients
  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • ½ cup granulated sugar
  • ½ cup shredded sharp cheddar cheese (plus more to sprinkle on top)
  • ½ cup shredded pepper jack cheese (plus more to sprinkle on top)
  • ⅔ cup buttermilk
  • 2 large eggs
  • 1 (8 ounce) can cream-style corn
  • OPTIONAL: 1 (4 ounce) can diced green chiles
  • ½ stick salted butter melted
Instructions
  1. Preheat Oven to 400 degrees.
  2. In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar, cheddar cheese and pepper jack cheese until well mixed.
  3. In a separate medium sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.
  4. Slowly add wet mixture to dry mixture and mix together until well combined.
  5. Coat cast iron skillet or baking pan with shortening or spray with non-stick baking spray until fully covered. Add cornbread mixture to skillet. Optional: Sprinkle additional shredded cheeses on top of cornbread batter.
  6. Place in oven for 23-26 minutes until cornbread is done. Remove from oven and serve.

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Comments

    • Jocelyn (Grandbaby Cakes) says

      Yum!!! Why is chili such a perfect complement for cornbread? Or maybe it is the other way around!

    • Jocelyn (Grandbaby Cakes) says

      Yep you are totally with my husband on that one but this is just as delicious without the spice. Thanks so much for stopping by!

  1. says

    I love everything about this cornbread! This looks so good! The pepper jack cheese and the green chilies… I have never had spicy cornbread before but I need to try this ASAP! The next time I make chili.. this is going right along with it!

    • Jocelyn (Grandbaby Cakes) says

      Hooray! Thanks so much Ally. I love spicy cornbread. If you love anything with a kick, you will love the spice in it for sure!

  2. says

    We had chilli this weekend at the in-laws and everyone had theirs in bread bowls but I skipped that nonsense and stacked the cornbread! There is nothing like chilli and cornbread. I love this spicy recipe girl!! Mixing two cheeses? I must especially in quesadillas as you suggest :)

    • Jocelyn (Grandbaby Cakes) says

      Oh gosh Julianne it is so easy to make from scratch too. It is one of my favorite quick breads.

    • Jocelyn (Grandbaby Cakes) says

      Thanks so much! And I totally agree that cornbread loaded with cheese and corn is the best thing ever!

  3. Anna Wilson says

    I’ve read a few posts here and I can actually relate. I am in love with Marie Callender’s cornbread.
    They are simple to make and super yummy, especially with honey butter. I’ve been a fan of MC’s ever since
    I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their
    website http://www.mccornbread.com to order your cornbread mix. They also stock a variety of gourmet products I’m sure you will enjoy.

    • Jocelyn (Grandbaby Cakes) says

      I have to try Marie Callender’s cornbread. It sounds delish with the honey butter!

  4. Becca says

    Just made this cornbread with my taco casserole, but I didn’t have pepper jack so I used havarti! Hands down one of the best cornbreads I’ve ever had! Thanks for the amazing recipe, will definitely be making this again!

    • Jocelyn (Grandbaby Cakes) says

      Becca, I am so happy to hear that! This is one of my fave cornbread recipes and I am called a cornbread expert in my fam. So happy you enjoyed it as much as I do!

  5. Gina says

    For a different feel, sometimes I half the corms meal with flour and instead of cheddar, we use feta, family enjoys having it slightly different with something other than chili

  6. A. K. says

    Hi Jocelyn, if you still read these comments, I just found your page and could use your help! I am new to cooking (in general) and this will be my first attempt at cornbread from scratch.

    One issue I’ve always had with packages (like Jiffy), and with the cornbread my mom has always made, is this “sweet” taste that I don’t like. My grandmother’s was never like that and I couldn’t figure out why. Just from googling, I see it’s the substitution of salt for sugar, and something to do with the flour possibly. For this recipe, is the 1/2 cup sugar necessary or can you use some salt instead? If so, how much? Or does this cornbread not actually have any sweet taste to it? Any advice you can give would be very helpful because I definitely want to try your recipe.

    Thanks!!

    • Jocelyn (Grandbaby Cakes) says

      Hi A.K. sorry for the delay. If you aren’t a fan of sweet cornbread, I would just decrease the sugar in the recipe but don’t increase the salt as it would be too too salty. I hope I caught you in time. I have been doing a lot of traveling. Let me know how it turns out for you!

      • A. K. says

        Thanks so much for responding! I went ahead and tried it anyway, and it was super moist and turned out great, but I thought I’d like it even better if it were slightly less sweet. I had already decided to try it again because I want to add the peppers this time (love spicy food, just was scared to do it the first time around) and I’m not yet confident enough to cook for others without a test-run first, anyway. So, this time I’m going to decrease the sugar a bit and add the peppers. Can’t wait! Thanks again!

  7. Dave says

    Made this to accompany chili for a superbowl party yesterday. Was a huge hit. I basically doubled for baking in a 9×13 pan. I cut back a little on the sweetner (used Splenda instead) and used 1 1/2 cans of corn.

    • Jocelyn (Grandbaby Cakes) says

      Sounds awesome Dave! So glad you and your company enjoyed the cornbread!!! I bet it was delicious with the chili!

  8. Shelia says

    I just found this today! I’m making it to go with my southwest chicken and veggie dinner. Thanks

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