Mexican Cornbread

5 from 1 vote

Moist, cheesy Mexican cornbread loaded with real corn kernels, cheddar, and a hit of jalapeño, with crisp, golden edges. Made from scratch in one bowl, no mixer needed.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish, Snack

Cuisine: American, Mexican

Diet: Halal, Vegetarian

Servings: pieces

Calories: 264kcal

Author: Ayla Clulee

Ingredients

⅓ stick unsalted butter - melted (40 grams)
2 medium eggs (at room temperature)
1 cup milk (at room temperature)
⅔ cup cornmeal (100 grams/3½ oz)
1 ⅕ cups plain white flour / all-purpose flour (150 grams/5⅓ oz)
2 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon caster sugar
½ teaspoon salt
1 jalapeno (finely chopped)
2 green onions (finely sliced)
1 cup grated cheddar cheese (100 grams/3½ oz)
1 cup corn kernels (fresh, frozen, or canned and drained)

US Customary - Metric

Instructions

Begin by melting the butter, then let it cool to room temperature.
Preheat your oven to 180°C (350°F).
Grease a 23 cm (9") springform cake pan or line it with parchment paper.
In a mixing bowl, whisk together the melted unsalted butter, milk, and eggs.
In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt. Mix these dry ingredients thoroughly.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter.
Now, fold in the corn kernels, finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter. Ensure they are evenly distributed
Pour the batter into the prepared springform cake pan, spreading it out evenly.
Bake in the preheated oven for approximately 30-35 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Remove the Mexican-inspired cornbread from the oven and allow it to cool in the cake pan for a few minutes.
Once it has cooled slightly, you can release it from the springform pan, cut it into wedges or squares, and serve.

Notes

Room Temperature Ingredients: eggs and milk at room temperature blend more smoothly and bake more evenly.
Don't Overmix: stir the batter until just combined. Overmixing develops the gluten in the flour and makes the cornbread dense.
Adjust the Heat: keep the jalapeño seeds and membrane for extra spice, or remove them for a milder cornbread.
Swap the Cheese: cheddar is the go-to here, but pepper jack or Monterey Jack both work well too.
Cool Before Slicing: let the cornbread cool in the pan for a few minutes before removing it, it helps it set and stops it falling apart.
Cast Iron Option: for extra-crisp edges, preheat a well-buttered 9 to 10 inch cast iron skillet in the oven while mixing the batter, then pour the batter into the hot skillet to bake.
Doubling the Recipe: this recipe doubles well in a 9x13 inch baking dish. Add 10 to 15 minutes to the bake time.
Storage: keep at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
Freezing: wrap cooled cornbread tightly and freeze for up to 3 months. Thaw at room temperature before reheating.
Reheating: warm slices in a 350°F (175°C) oven for about 10 minutes, or microwave in short bursts until heated through.
Serving: serve warm alongside chili, soup, or barbecue, or on its own with a pat of butter.

Nutrition