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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.grandbaby-cakes.com/2014/01/mexican-cornbread/

 

Related Posts Plugin for WordPress, Blogger...

Comments

  1. WOW this would be amazing with a big bowl of chili to warm me up today!!

  2. I LOVE how tender and delicious this cornbread looks-it is exactly perfect for Michael too! He loves cheddar & pepper jack and he loves to use cornbread for dipping in chili, etc!

    • Jocelyn (Grandbaby Cakes) says:

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

  3. This corn bread look so moist and delicious! Not sure I could take a lot of spice so I think I’m with your husband on that one. Thanks for sharing :)

    • 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!

  4. Ooooooh, this cornbread looks divine! I adore sharp cheddar and pepperjack cheeses on their own, so combining these two in this bread sounds brilliant. Now I’m hungry…and I just finished lunch. :)

  5. OK So, you had me at pepper jack cheese, this sound delicious, and I love cornbread too! :)

  6. There is no denying that cornbread freaking ROCKS. I haven’t had a “mexican” type of cornbread before but I definitely am intrigued. I bet it’s amazing.

  7. 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!

  8. 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 :)

  9. I could’ve used some of this cornbread with the white chili I had for lunch today!

  10. Corn bread is a major weakness of mine :) And now you add cheeses and Mexican spices??? Can I say yum?

  11. I love cornbread and also love how adaptable it can be to suit everyone’s tastes! This looks delicious :)

  12. We love cornbread but I have honestly never made it from scratch, so I am dying to try this!

    • Jocelyn (Grandbaby Cakes) says:

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

  13. The only thing better than cornbread is cornbread with lots of cheese and corn! Your looks moist and delicious!

    • Jocelyn (Grandbaby Cakes) says:

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

  14. I grew up on a recipe similar to this, green chiles and all! I love the bite of the green chile, the sweetness of the corn, and the creaminess of the cheese. I must give your recipe a try!

  15. Wow you’re so expert having several cornbread recipes around! I love that! I’m going to keep this to my recipe collection as my first cornbread recipe! :)

  16. This cornbread looks unbelievably moist! I love that, you are so right, there’s nothing worse than a dusty, dry cornbread. And yours is totally over the top with all the cheese and creamed corn!

  17. Mmmm, this paired with my white chicken chili… It would be magic :)

  18. Un pan picante estupendo.
    Un saludito

  19. I’m going to make this for Easter, I love how moist it looks.

  20. 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!

  21. 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!

  22. 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

  23. Bethy maru says:

    I made this last night it’s yummy all the way

  24. Hands down the BEST cornbread that I have ever made! Thank you!

Trackbacks

  1. Dinnertime says:

    […] Friday: slow-cooker salsa chicken / mexican cornbread […]

  2. […] [CAMPING] (M)  [CAMPING] (T)  Slow Cooker Salsa Chicken with Mexican Cornbread (W)  Chicken Verde Enchilada Casserole (T)  Thai Chicken Satay Salad, Soaked Whole Wheat & […]

Speak Your Mind

*