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The Best Homemade Mexican Cornbread Recipe

Close-up of stacked, moist squares of Mexican cornbread studded with melted cheddar cheese and green herbs.
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Make this moist, cheesy, and flavorful Mexican Cornbread. It is the perfect savory side dish for chili or BBQ dinners.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded sharp cheddar cheese
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can creamed corn
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 375 degrees F. Grease and flour a 9×9 inch baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, chili powder, and cumin.
  3. Stir in the shredded cheddar cheese and the undrained diced green chilies.
  4. In a separate medium bowl, combine the creamed corn, buttermilk, vegetable oil, and eggs. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until you have a batter; do not overmix.
  6. Pour the batter into the prepared baking pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before cutting into squares and serving warm.

Notes

  • For extra moisture, you can substitute sour cream for half of the buttermilk.
  • If you prefer more heat, add one finely minced fresh jalapeño to the batter along with the green chilies.
  • This cornbread pairs well with hearty dishes like chili or pulled pork.

Nutrition

Find it online: https://cookingbycarla.com/mexican-cornbread-best-moist-recipe/