mexican cornbread;
Delicious homemade, soft cornbread with chunks of corn, cheese, green chilis, and just a tiny hint of spice. Top with cilantro for extra mexican flair!
Oven Temp: 400°F
Servings: 12
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Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- ½ cup sugar
- ⅔ cup buttermilk (I like to keep buttermilk powder on hand and reconstitute with water according to package instructions)
- ½ cup cheddar cheese shredded
- ½ cup pepperjack cheese shredded
- pinch red pepper flakes (optional)
- 2 eggs
- 1 8oz can creamed corn
- 1 4oz can green chilis
- 4 Tbsp butter melted
- cilantro (optional)
Instructions
- Prepare ingredients. If using buttermilk powder, add water according to instructions and mix vigorously until homogenous. Allow to sit. Shred cheese and set aside; melt butter in a microwave safe bowl. Coat a 9"x13" baking pan with cooking spray or butter and set aside.
- Add 1 cup flour, 1 cup cornmeal, 1 Tbsp baking powder, ½ cup sugar, and ½ cup pepperjack cheese to a large bowl, and mix together loosely. (Optional) If you prefer more spice than just the pepperjack cheese, add a pinch of red pepper flakes.
- Add in the wet ingredients: buttermilk, eggs, creamed corn, chilis, and melted butter. Mix until combined. Batter will be wet but thick.
- Pour the batter into the pan and sprinkle cheddar cheese on top.
- Bake for 23-26 minutes or until center no longer jiggles. If served immediately from the oven the cornbread can have more of a soft "souffle" texture, but it will continue to firm as it cools. Allow to cool fully before cutting into squares and serving.
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