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 some other cornbread.
FREQUENTLY ASKED QUESTIONS:
You have to use self-rising flour and self-rising cornmeal or it is not going to end up correctly. For this reason there isn’t a extra baking soda or baking powder added as a result of it’s already within the self-rising substances. In case you don’t use self-rising substances, your cornbread received’t rise.
Attempt dicing up a recent jalapeño for an additional kick!
It might be a number of causes:
1. You over blended 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 principally, it makes for dry, dense baked items).
2. You may’ve baked it too lengthy. Ovens range 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 crucial verify it earlier and stick a toothpick within the heart to find out whether it is performed. Additionally, it is likely to be value it to spend money on an oven thermometer to verify your oven is heating to the right temperature.
3. You used a low fats or skim milk. Attempt utilizing the next fats milk. Or maybe strive buttermilk. Regardless that most buttermilk is decrease in fats, it has increased 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 believe it ought to labored. I might perhaps simply use a few pound. Prepare dinner and crumble it (perhaps season with a little bit of salt and pepper or your favourite Mexican seasonings) till absolutely cooked then add it to the batter.
Actually. 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 possibly can and it’ll take rather less time to bake, because the cornbread shall be thinner. So begin checking it earlier.
In order for you a thinner cornbread than what I made, you’ll undoubtedly wish to use a much bigger baking dish, just like the 9×9 and regulate your baking time accordingly.
Leftovers ought to be correctly lined and may be saved on the counter for as much as 2 days. Refrigerating bread could cause it to grow to be dry. It will also be frozen, if wrapped correctly to guard in opposition to 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 actually different manufacturers that can be utilized.
- self-rising flour – I all the time favor 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 if you’re pressed for time, the pre-shredded bagged cheese works simply superb.
- inexperienced onions – these don’t give it a powerful onion taste. It’s very mild and provides it a pleasant shade as properly.
- pink bell pepper – or you need to use a inexperienced bell pepper for a unique shade.
- inexperienced chiles – I don’t assume the canned inexperienced chilies make this spicy since they’re so delicate.
- 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 if you happen to let the eggs come to room temperature earlier than utilizing (if in case you have time).
- milk – attempt to use a fattier milk. I might counsel a complete milk or on the very least 2%. You need that additional fats to maintain this bread moist. Buttermilk is even higher if you happen to occur to have that available.
HOW TO MAKE MEXICAN CORNBREAD:
Preheat the oven to 350F levels and frivolously 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 should be SELF-RISING FLOUR and SELF-RISING CORNMEAL or it is not going to end up correctly. For this reason there isn’t a extra baking soda or baking powder added as a result of it’s already within the self-rising substances.
- Please discuss with my FAQ’s (Often Requested Questions) and ingredient record 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 Prepare dinner” shouldn’t be a dietician or nutritionist, and any dietary data shared is an estimate. If calorie depend and different dietary values are vital to you, we suggest working the substances by way of whichever on-line dietary calculator you like. Energy and different dietary values can range fairly a bit relying on which manufacturers had been used.
Initially revealed: June 2018
Up to date images and republished: August 2025
