Mexican Cornbread

Optional Add-ins:

• ½ cup cooked bacon pieces
• ½ cup diced bell peppers
• ¼ cup green onions

Kitchen Equipment You’ll Need

• Mixing bowls
• Whisk
• 9×9-inch baking dish or cast-iron skillet
• Measuring cups and spoons
• Oven mitts
• Spatula

Step-by-Step Directions

1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). Grease your baking dish or cast-iron skillet to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and optional spices like cumin and paprika.
3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and vegetable oil or melted butter until well combined. Stir in the creamed corn.
4. Blend Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Add in the Flavor: Fold in the shredded cheddar cheese and diced jalapeños. If you’re using bacon, bell peppers, or green onions, now’s the time to add them in.
6. Bake: Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Cool and Serve: Let the cornbread cool for about 10 minutes before slicing and serving.

Storing and Reheating Leftovers

Mexican Cornbread can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. If you’d like to freeze it, wrap individual slices in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to three months. To reheat, simply pop the slices in a microwave for 20-30 seconds or warm them in the oven at 300°F for about 10 minutes.

Recipe Tips and Variations

• Spice Level: Adjust the spice by adding more or fewer jalapeños, or for those who want an extra kick, add a dash of cayenne pepper or chopped green chilies.
• Cheese Choice: While cheddar is a classic, you can swap in pepper jack or queso fresco for a different flavor profile.
• Cornbread Muffins: Want something a bit more portable? Turn this recipe into Mexican Cornbread muffins by dividing the batter into a muffin tin and baking for 20-25 minutes.
• Add Protein: To make this Mexican Cornbread more of a meal, add cooked sausage, ground beef, or chicken to the batter.

Perfect Pairings for Mexican Cornbread

Mexican Cornbread pairs beautifully with a variety of dishes. Here are a few ideas:

• Chili: This cornbread is the ultimate companion to a bowl of spicy chili. The sweetness of the corn combined with the heat of the jalapeños provides the perfect balance to a rich, hearty chili.
• Barbecue: Serve this cornbread alongside ribs, pulled pork, or brisket for a Southern-style barbecue feast.
• Taco Night: If you’re hosting taco night, Mexican Cornbread is a great side that complements any filling, from beef to veggies.
• Soup and Stew: Serve it with a warm bowl of soup or stew for a comforting meal.