This delightful cornbread combines the sweetness of traditional cornbread with the savory flavors of Mexican cuisine. It’s a perfect accompaniment to chili, soups, or as a standalone snack.
Author:Touria Elkoudssi
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Side Dish
Method:Baking
Cuisine:Mexican-American
Diet:Vegetarian
Ingredients
UnitsScale
1cup self-rising cornmeal mix
1cup all-purpose flour
1cup granulated sugar
1/2cup unsalted butter, melted
1cup creamed corn
1/2cup shredded cheddar cheese
1/2cup shredded Monterey Jack cheese
1/2cup chopped green chilies
1/2cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1/2cup milk
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the Batter:
In a large bowl, whisk together the self-rising cornmeal mix, all-purpose flour, sugar, salt, baking powder, garlic powder, and onion powder.
In a separate bowl, beat the eggs and then add the melted butter, creamed corn, milk, chopped green chilies, and chopped cilantro. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded cheddar and Monterey Jack cheeses.
Bake:
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
Allow the cornbread to cool slightly before slicing. Serve warm, optionally garnished with additional chopped cilantro.
Notes
For a spicier kick, consider adding diced jalapeños to the batter.
This cornbread pairs wonderfully with a dollop of sour cream or a drizzle of honey.