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Mexican-Style Cornbread

Mexican-Style Cornbread

Cost $5.5, save $10

Source: Recommended by CookPal

  • 35 Min
  • 9 Servings
  • $5.5

INGREDIENTS

  • Wet Ingredients

    • 🥚 2 eggs
    • 🥛 1 cup buttermilk
    • ¼ cup corn oil
    • 1 (8 ounce) can cream-style corn

  • Vegetables

    • 🧅 1 large onion, chopped
    • 2 fresh jalapeño peppers, seeded and minced

  • Dry Ingredients

    • 🧀 1 ½ cups shredded Cheddar cheese, divided
    • 1 cup cornmeal
    • ½ cup all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 🧂 ½ teaspoon salt

STEPS

1

Gather all ingredients.

2

Preheat the oven to 350°F (175°C) and grease an 8-inch square pan or a cast iron skillet.

3

Beat eggs in a small bowl, then mix in buttermilk and corn oil. Stir in 1 cup of shredded cheese, creamed corn, chopped onion, and minced jalapeños.

4

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Stir in the egg mixture until combined.

5

Pour the batter into the prepared pan and sprinkle the remaining ½ cup of cheese on top.

6

Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

NUTRIENTS

Per 1 serving

🔥

240

Calories

  • 8
    Protein
  • 24
    Carbs
  • 13
    Fats

💡 For an even spicier version, leave the seeds in the jalapeños.Serve with a dollop of sour cream or a drizzle of honey for added flavor.Leftovers can be wrapped and stored in the fridge for up to 3 days. Reheat in the oven to preserve texture.Use fresh Cheddar for better melting and flavor.If using a cast iron skillet, heat it briefly in the oven first for a crispy bottom crust.