Mexican Style Cornbread

This Mexican cornbread is made with creamed corn and minced jalapeños for a spicy twist on cornbread. It's rich and flavorful with a crisp topping of cheese.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 240 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup buttermilk
• ½ cup all-purpose flour
• 1 (8 ounce) can cream-style corn
• 1 cup cornmeal
• ¼ cup corn oil
• 1 large onion, chopped
• 2 fresh jalapeno peppers, seeded and minced
• 1 ½ cups shredded Cheddar cheese, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.

Step 2

Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.

Step 3

Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined. Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.

Step 4

Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.