This Mexican Cornbread is a straightforward home made recipe made with cornmeal, flour, cheddar cheese, cream corn, inexperienced onions, and peppers!
A SUPER FLAVORFUL CORNBREAD RECIPE
There’s one thing really comforting a couple of slice of heat, freshly baked cornbread. With a golden, crispy crust and a young, moist inside, Mexican Cornbread is the right sidekick to chili, soups, or by itself! When you begin making this home made Mexican Cornbread, you’ll be hooked and gained’t need every other cornbread.
FREQUENTLY ASKED QUESTIONS:
You will need to use self-rising flour and self-rising cornmeal or it is not going to end up correctly. Because of this there isn’t a further baking soda or baking powder added as a result of it’s already within the self-rising substances. If you happen to don’t use self-rising substances, your cornbread gained’t rise.
Strive dicing up a recent jalapeño for an additional kick!
It may very well be a number of causes:
1. You over combined the batter. Stirring the batter an excessive amount of could make the gluten within the flour to type elastic gluten bands (it’s all very scientific however principally, it makes for dry, dense baked items).
2. You may’ve baked it too lengthy. Ovens differ and a few ovens have scorching spots or typically oven temperatures are inaccurate. So though a recipe says to cook dinner it for a sure temperature, know your oven. If needed test it earlier and stick a toothpick within the middle to find out whether it is carried out. Additionally, it may be value it to spend money on an oven thermometer to ensure your oven is heating to the right temperature.
3. You used a low fats or skim milk. Strive utilizing the next fats milk. Or maybe strive buttermilk. Regardless that most buttermilk is decrease in fats, it has larger acidity that helps to interrupt down lengthy strands of glutens and proteins in baked items, leading to a extra tender bread or baked good.
Sure, self-rising yellow cornmeal will work on this recipe.
I’ve not examined this recipe with cooked floor beef however I feel it ought to labored. I might possibly simply use a couple of pound. Cook dinner and crumble it (possibly season with a little bit of salt and pepper or your favourite Mexican seasonings) till totally cooked then add it to the batter.
Actually. I’ve made this in a round baking pan earlier than and it took about an hour to bake. As you’ll see in these photographs, I used an 8×8-inch baking dish which took about 45 minutes. If you wish to use a 9×9-inch baking dish, you may and it’ll take rather less time to bake, for the reason that cornbread can be thinner. So begin checking it earlier.
In order for you a thinner cornbread than what I made, you’ll undoubtedly need to use a much bigger baking dish, just like the 9×9 and regulate your baking time accordingly.
Leftovers ought to be correctly coated and will be saved on the counter for as much as 2 days. Refrigerating bread may cause it to turn out to be dry. It can be frozen, if wrapped correctly to guard towards freezer burn, for as much as 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- self-rising white cornmeal – I just like the Martha White model (paid affiliate hyperlink) however there are actually different manufacturers that can be utilized.
- self-rising flour – I all the time choose White Lily flour (paid affiliate hyperlink) for baked items if you’ll be able to discover it. Any self-rising flour will work although.
- shredded cheddar cheese – freshly shredded cheese is greatest however if you’re pressed for time, the pre-shredded bagged cheese works simply positive.
- inexperienced onions – these don’t give it a robust onion taste. It’s very mild and provides it a pleasant shade as effectively.
- purple bell pepper – or you should utilize a inexperienced bell pepper for a distinct shade.
- inexperienced chiles – I don’t suppose the canned inexperienced chilies make this spicy since they’re so gentle.
- cream-style corn – that is going to assist maintain the cornbread moist and provides it extra a of corn taste.
- eggs – most baked items come out higher if you happen to let the eggs come to room temperature earlier than utilizing (when you’ve got time).
- milk – attempt to use a fattier milk. I might counsel a complete milk or on the very least 2%. You need that further fats to maintain this bread moist. Buttermilk is even higher if you happen to occur to have that available.
HOW TO MAKE MEXICAN CORNBREAD:
Preheat the oven to 350F levels and evenly grease an 8×8-inch baking dish or use a springform pan. In a big mixing bowl, combine collectively the cornmeal, flour, cheese, inexperienced onions, inexperienced bell pepper, and canned inexperienced chili peppers till blended.
Stir within the eggs, creamed corn, and milk. Don’t over combine. Stir simply till mixed. Unfold the batter out into the ready pan.
Bake within the oven for 1 hour, or till a toothpick comes out clear.
CRAVING MORE RECIPES?
Stop your display from going darkish
- PLEASE READ: It should be SELF-RISING FLOUR and SELF-RISING CORNMEAL or it is not going to end up correctly. Because of this there isn’t a further baking soda or baking powder added as a result of it’s already within the self-rising substances.
- Please seek advice from my FAQ’s (Steadily Requested Questions) and ingredient checklist above for different substitutions or for the solutions to the commonest questions.
Energy: 428kcal | Carbohydrates: 38g | Protein: 20g | Fats: 21g | Sodium: 971mg | Fiber: 3g | Sugar: 2g
“The Nation Cook dinner” shouldn’t be a dietician or nutritionist, and any dietary info shared is an estimate. If calorie rely and different dietary values are essential to you, we advocate operating the substances by means of whichever on-line dietary calculator you favor. Energy and different dietary values can differ fairly a bit relying on which manufacturers have been used.
Initially printed: June 2018
Up to date photographs and republished: August 2025
