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Mexican Cornbread

Cheesy, slightly spicy, and packed with flavor—great with chili, beans, or just a pat of butter.
Prep Time15 minutes
Cook Time20 minutes
Servings8
Calories: 300kcal

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked or sweet paprika
  • 1 cup buttermilk or milk + 1 tbsp vinegar
  • 2 large eggs
  • ½ cup unsalted butter melted
  • 1 cup canned corn drained or fresh corn
  • 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
  • ¼ cup diced jalapeño
  • ¼ cup diced red bell pepper
  • ¼ cup chopped cilantro optional
  • ¼ cup extra shredded cheese for topping

Instructions

  • Preheat oven to 400°F. Grease a 9-inch pan or cast-iron skillet.
  • In a bowl, whisk cornmeal, flour, baking powder, baking soda, salt, cumin, and paprika.
  • In a separate bowl, whisk together buttermilk, eggs, and melted butter.
  • Pour the wet into the dry and stir just until combined.
  • Fold in corn, cheese, jalapeño, bell pepper, and cilantro.
  • Pour into the dish and top with extra cheese.
  • Bake 20–25 minutes until golden and a toothpick comes out clean.
  • Let cool 10 minutes before serving.

Notes

Great served warm with a drizzle of honey or a pat of butter. Leftovers reheat well in a toaster oven.