This Mexican Cornbread is a straightforward do-it-yourself recipe made with cornmeal, flour, cheddar cheese, cream corn, inexperienced onions, and peppers!
A SUPER FLAVORFUL CORNBREAD RECIPE
There’s one thing actually comforting a few 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 do-it-yourself Mexican Cornbread, you’ll be hooked and received’t need every other cornbread.
FREQUENTLY ASKED QUESTIONS:
You should use self-rising flour and self-rising cornmeal or it won’t prove correctly. That is why there isn’t a further baking soda or baking powder added as a result of it’s already within the self-rising substances. When you don’t use self-rising substances, your cornbread received’t rise.
Attempt dicing up a contemporary jalapeño for an additional kick!
It could possibly 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 kind elastic gluten bands (it’s all very scientific however mainly, it makes for dry, dense baked items).
2. You would possibly’ve baked it too lengthy. Ovens fluctuate and a few ovens have sizzling spots or generally oven temperatures are inaccurate. So though a recipe says to cook dinner it for a sure temperature, know your oven. If mandatory verify it earlier and stick a toothpick within the middle to find out whether it is accomplished. Additionally, it could be price it to spend money on an oven thermometer to ensure your oven is heating to the proper temperature.
3. You used a low fats or skim milk. Attempt utilizing the next fats milk. Or maybe strive buttermilk. Although most buttermilk is decrease in fats, it has greater 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 perhaps simply use a few pound. Cook dinner and crumble it (perhaps season with a little bit of salt and pepper or your favourite Mexican seasonings) till totally cooked then add it to the batter.
Definitely. 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 pictures, 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 will likely be thinner. So begin checking it earlier.
If you’d like a thinner cornbread than what I made, you’ll positively need to use an even bigger baking dish, just like the 9×9 and regulate your baking time accordingly.
Leftovers needs to be correctly lined and may be saved on the counter for as much as 2 days. Refrigerating bread could cause it to change into 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 definitely different manufacturers that can be utilized.
- self-rising flour – I all the time desire 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 finest however in case you are pressed for time, the pre-shredded bagged cheese works simply nice.
- inexperienced onions – these don’t give it a robust onion taste. It’s very mild and provides it a pleasant coloration as properly.
- pink bell pepper – or you need to use a inexperienced bell pepper for a distinct coloration.
- 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 when you let the eggs come to room temperature earlier than utilizing (you probably have time).
- milk – attempt to use a fattier milk. I might counsel an entire milk or on the very least 2%. You need that further fats to maintain this bread moist. Buttermilk is even higher when you occur to have that readily available.
HOW TO MAKE MEXICAN CORNBREAD:
Preheat the oven to 350F levels and calmly 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 have to be SELF-RISING FLOUR and SELF-RISING CORNMEAL or it won’t prove correctly. That is why there isn’t a further baking soda or baking powder added as a result of it’s already within the self-rising substances.
- Please check with my FAQ’s (Ceaselessly 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” will not be a dietician or nutritionist, and any dietary info shared is an estimate. If calorie depend and different dietary values are essential to you, we suggest operating the substances by whichever on-line dietary calculator you favor. Energy and different dietary values can fluctuate fairly a bit relying on which manufacturers have been used.
Initially revealed: June 2018
Up to date pictures and republished: August 2025
