Description
Spicy Mexican-Style Cornbread delivers a mouthwatering fusion of bold flavors and comforting textures. Creamy corn, jalapeños, and melted cheese create a delightful southwestern experience you’ll crave again and again.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup sugar
Wet Ingredients:
- 1 cup milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
Flavor Enhancers and Add-ins:
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons jalapeños, finely chopped (seeds removed)
- 1 cup creamed corn
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly coat a 9-inch square baking pan with cooking spray or butter to prevent sticking.
- In a spacious mixing vessel, thoroughly blend cornmeal, flour, sugar, baking powder, and salt using a whisk to ensure even distribution of dry ingredients.
- Create a smooth liquid base by vigorously whisking milk, eggs, and melted butter until the mixture appears uniform and glossy.
- Gently integrate the liquid ingredients into the dry mixture, stirring with minimal strokes to maintain a light texture and prevent overmixing.
- Enhance the batter’s complexity by incorporating sharp cheddar cheese, finely diced jalapeños, and creamy corn kernels. Sprinkle ground cumin for an additional layer of warmth and depth.
- Transfer the vibrant batter into the prepared pan, using a spatula to spread it evenly and create a consistent surface for optimal baking.
- Position the pan in the preheated oven and bake for 25-30 minutes, monitoring until a inserted toothpick emerges clean and the top turns golden brown.
- Allow the cornbread to rest for several minutes after removing from the oven, which helps it set and makes cutting easier.
- Slice into generous squares and garnish with fresh cilantro. Serve alongside butter, zesty salsa, or as a companion to traditional Mexican cuisine.
Notes
- Customize heat levels by adjusting jalapeño quantity or using milder peppers like poblano for sensitive palates.
- Transform this dish into a gluten-free option by replacing wheat flour with almond or cornmeal flour for those with dietary restrictions.
- Enhance nutritional value by incorporating diced bell peppers or corn kernels for extra texture and vitamins without compromising flavor profile.
- Create make-ahead convenience by preparing batter night before and refrigerating, allowing flavors to meld and simplifying mealtime preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg