Description

This easy Mexican Cornbread recipe is delicious with its bold flavors of jalapeños and pepper jack cheese. I add in buttermilk with cream sweet corn to give it the best rich flavor and a tender, moist crumb. Enjoy its irresistible texture and flavors on its own or as one the best side dishes for any meal from soups to salads, bbq grilled meats or casseroles!!

Ingredients

1 1/2 cup yellow corn meal

1 cup all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 stick (1/2 cup) unsalted butter, melted and cooled

2/3 cup granulated sugar

3 large eggs, at room temperature

1 cup buttermilk, at room temperature

1 (14.75 ounce) canned cream style sweet corn

2 large jalapeños, deseeded and diced

1 cup shredded pepper jack cheese

1/2 cup shredded cheddar cheese

Cilantro for garnish, optional

Sour cream or plain greek yogurt for topping, optional

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Instructions

Preheat the oven to 350 F and lightly grease a 9×13” baking pan with cooking spray. Set aside.
In a medium mixing bowl, add the yellow corn meal, all-purpose flour, baking powder and baking soda. Stir the dry ingredients to combine and then set aside.
In a separate large mixing bowl, combine the butter and sugar.
Gradually add the eggs and mix into the butter one at a time.
Add the buttermilk, canned cream corn, diced jalapeños, and shredded cheese. Stir with a wooden spoon until evenly distributed.
Add the dry mixture into the large bowl with the wet ingredients. Stir until well combined.
Pour the cornbread batter into the prepared baking pan and spread evenly.
Bake for 35-45 minutes until golden brown and a toothpick inserted in the center of the pan comes out clean.
Remove from the oven and allow to cool on a wire rack for 20-minutes before slicing. Garnish with fresh topped cilantro and a little sour cream or butter slices if desired. Enjoy!

Notes

Storage instructions:

Store in an airtight container for 4 to 5 days in the fridge.

How to reheat Mexican cornbread:

To help keep it moist when reheating you can brush it with some melted butter.

Reheat over a medium-low heat in a skillet on the stove brushed with a bit of butter for 2 to 3 minutes on each side or until warmed through.

Reheat on a baking sheet with a foil wrap (to help retain moisture) in a preheated oven at 350°F for 10 to 15 minutes or until warmed through.

Reheat individual servings in a microwave-safe dish with 20 to 30 second intervals in the microwave until warmed through.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Oven Baked
Cuisine: American