Mexican Cornbread

Why You’ll Love This Recipe

Mexican Cornbread is the ultimate savory treat! With a perfect balance of creamy, cheesy, and a subtle kick from the green chiles and bell peppers, it offers a mouthwatering combination of flavors that everyone will love. This cornbread is fluffy, moist, and packed with flavor, making it a great side dish for chili, tacos, or barbecue. It’s easy to make and requires only a few ingredients that you probably already have in your pantry. Whether you’re hosting a gathering or looking for a quick dinner addition, this recipe is sure to impress.

Ingredients

• 1 cup self-rising white cornmeal

• ½ cup self-rising flour

• 3 cups shredded cheddar cheese

• 2 green onions, sliced (green parts only)

• ½ cup chopped red bell pepper (or green bell pepper, for color)

• 6-ounce can green chiles

• 2 large eggs, beaten

• 8-ounce can cream-style corn

• ¼ cup milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and spray an 8×8-inch baking dish or a springform pan with nonstick cooking spray.

2. In a large mixing bowl, combine 1 cup self-rising white cornmeal, ½ cup self-rising flour, 3 cups shredded cheddar cheese, 2 sliced green onions, ½ cup chopped red bell pepper, and 6-ounce can green chiles. Mix well to ensure everything is evenly distributed.

3. Add 2 beaten eggs, 8-ounce can cream-style corn, and ¼ cup milk to the dry mixture. Stir until all ingredients are well combined.

4. Pour the cornbread batter into the prepared baking dish or springform pan.

5. Bake for 40-45 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.

6. Let it cool for 5-10 minutes before serving.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 45 minutes

• Total time: 55 minutes

Variations

• Add Jalapeños: For an extra kick, mix in some chopped jalapeños or a dash of hot sauce to the batter.

• Use Different Cheeses: Experiment with different cheeses such as Monterey Jack, Pepper Jack, or even a blend of cheeses for a unique flavor.

• Gluten-Free Version: Swap out the self-rising flour for a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

• Storage: Allow the cornbread to cool completely before storing. Keep it in an airtight container at room temperature for up to 2-3 days.

• Reheating: To reheat, cover the cornbread with foil and bake at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can microwave individual slices for 20-30 seconds.

FAQs

1. How can I make my Mexican Cornbread spicier?

If you like your cornbread with more heat, you can add chopped jalapeños, cayenne pepper, or a splash of hot sauce to the batter. You can also use spicier green chiles if you want to kick it up a notch.

2. Can I use regular cornmeal instead of self-rising?

Yes, you can substitute regular cornmeal. Just make sure to add 1 teaspoon of baking powder for every cup of cornmeal to help it rise properly.

3. Can I use frozen corn instead of canned cream-style corn?

Frozen corn can be used, but the cream-style corn provides moisture that helps keep the cornbread soft. You can add a bit of extra milk or butter to make up for the missing creaminess if using frozen corn.

4. Can I make this cornbread ahead of time?

Yes, this cornbread can be made ahead of time and stored in an airtight container. It will stay fresh for up to 2-3 days at room temperature or up to a week in the refrigerator.

5. Can I freeze Mexican Cornbread?

Yes, you can freeze the cornbread. Wrap it tightly in plastic wrap and aluminum foil, then store in an airtight container or freezer bag for up to 3 months. Reheat in the oven once thawed.

6. Can I use a different type of cheese?

Absolutely! Feel free to swap the cheddar for a different cheese, like Monterey Jack, Pepper Jack, or even a mixture of cheeses. Just make sure it’s a cheese that melts well.

7. Can I add meat to the cornbread?

You can easily add cooked sausage or ground beef to the batter for a heartier version of this cornbread.

8. How do I know when my cornbread is done?

The cornbread is done when the top is golden brown, and a toothpick inserted in the center comes out clean. If the center is still wet, bake for an additional 5-10 minutes.

9. Can I make this cornbread without the green chiles?

Yes, you can omit the green chiles if you prefer a milder version, or replace them with bell peppers for added flavor and color.

10. Can I make a larger batch?

To make a larger batch, simply double or triple the recipe and bake it in a larger pan, adjusting the cooking time as needed.

Conclusion

This Mexican Cornbread recipe is a flavorful, easy-to-make dish that’s sure to become a family favorite. With its blend of cornmeal, cheese, cream-style corn, and green chiles, it’s the perfect side for any meal or a satisfying snack on its own. Try it out today, and enjoy a slice of comfort with every bite!

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