mexican cornbread

This Mexican Cornbread (AKA jalapeño cornbread) is light and fluffy and is filled with cheddar cheese and jalapeño. It has a bit of a nip and a lot of flavor.

Mexican Cornbread Recipe

cornmeal

flour

tbsp sugar

tbsp baking powder

tsp salt

eggs (beaten)

buttermilk

jalapeno (medium, chopped, seeds removed)

cheddar cheese (shredded)

Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.

Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.

This Easy Mexican Cornbread recipe is&nbsp; soft, tender, and delicious!&nbsp; With only a few ingredients, it is as easy to make as it is delicious.&nbsp; You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeños for a spicer version.

Easy Mexican Cornbread

boxes Jiffy Corn Muffin Mix

eggs

cream style sweet corn

4.5 oz mild chopped green chiles (canned)

jarred jalapeño slices (chopped (optional))

Preheat oven to 350˚F.

In a large bowl, mix all ingredients together until everything is combined and just moistened.

Spread in the dish of your choice and bake according to the directions for your choice below.

Cornbread should be cooked until the center is set and a toothpick comes out clean.

1- 8x8 square pan- 40-50 minutes1- 8 in round- 40-50 minutes1- 11x7 rectangle dish- 35-40 minutes12 corn muffins- 15-20 minutes

Cook time guide:

An easy recipe for cheesy Mexican cornbread from scratch! Made with jalapeño, gooey cheese, and a can of Mexicorn, it's moist, delicious, and not too spicy.

Mexican Cornbread

unsalted butter

honey

yellow cornmeal (I

white whole wheat flour

baking powder

baking soda

salt

eggs (at room temperature)

low-fat buttermilk (at room temperature;

sharp cheddar, cheddar jack,

Mexican-style corn (drained (about 1 cup))

jalapeño pepper (seeded, membranes removed, and minced)

green onions (chopped, divided (about 1/4 cup))

Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.

Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.

In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

Mexican cornbread is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. A delicious cornbread with a hint of Mexico.

Cup coconut oil

white sugar

cream-style corn

green chilis (OR 1 red sweet pepper minced)

Cup Pepper Jack cheese (I'm generous with my cheese)

Cup organic all-purpose flour

Cup yellow organic stone ground cornmeal

Cup flax (optional)

preheat oven to 350 degrees

oil a 9 x 13 pan

In a large bowl beat together, melted coconut...

In a large bowl beat together, melted coconut oil and sugar, add in eggs, one at a time and mix well after each one.

Add in the creamed corn, chili( or sweet)...

Add in the creamed corn, chili( or sweet) pepper and cheese. Mix well

In a separate bowl whisk together flour, flax...

In a separate bowl whisk together flour, flax meal, cornmeal, baking powder and salt.

Combine the dry and wet ingredients and mix...

Combine the dry and wet ingredients and mix until smooth.Pour into oiled casserole and bake for 40 minutes or until a toothpick, inserted in the middle, comes out clean.

OPTIONAL STEP: Shred an additional cup of cheese...

OPTIONAL STEP: Shred an additional cup of cheese and spread it evenly over the hot cornbread. Return to oven for 5 minutes or until the cheese is lightly browned.

https://www.youtube.com/watch?v=nukMC7QgOEs

Mexican cornbread is a moist, slightly sweet cornbread flavored with a tiny pepper kick to keep it interesting. A delicious cornbread with a hint of Mexico. Add Mexican cornbread to a hamburger or Taco soup meal. It’s so delicious.

Link to full recipe: https://www.homemadefoodjunkie.com/mexican-cornbread-2/

This homemade Mexican Cornbread is seriously the best!! It&#039;s slightly sweet with a tender crumb and a nice little kick of heat. It&#039;s easy to make with cornmeal, flour, cheddar cheese, green chiles, and buttermilk! Pair it with chili, soup or beans for the most cozy meal.

yellow cornmeal

all-purpose flour

sugar

cheddar cheese

(4 oz) can diced green chiles

butter (1/2 stick) (melted)

Preheat oven to 400ºF. Whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cheese. Add the chiles, eggs, buttermilk, and melted butter; mix well to combine.

Pour batter into a greased or parchment lined 9-inch square casserole dish and bake for 25-30 minutes and until golden brown.

Serve warm with honey and/or butter. Or serve with chili, soup or pulled pork.

An easy recipe for cheesy Mexican cornbread using cornbread mix! Made with tomatoes, chilis, plenty of cheese, and corn, it's moist, delicious, and just spicy enough to add a kick!

Cheesy Spicy Mexican Cornbread

boxes Jiffy cornbread mix

butter, melted

milk

can Rotel (do not drain)

(canned

Mexican cheese

Spray an 8 by 8 inch pan with nonstick spray.

In a large bowl combine all ingredients and stir well to blend.

Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Cooked it an extra 5 minutes.  It was soup!

https://www.youtube.com/watch?v=uHk0jQfh2R0

This is not your average cornbread recipe, this moist, buttery Mexican Cornbread is packed with spice and gooey cheese! 

Ingredients: 
2 boxes Jiffy cornbread mix
2 eggs
1/2 cup butter, melted
2/3 cup milk
10 ounce can Rotel
1 cup corn (canned or frozen, thawed)
1 1/2 cup shredded Mexican cheese

Instructions:
Preheat oven to 350 degrees. Spray an 8 by 8 inch pan with nonstick spray.

In a large bowl combine all ingredients and stir well to blend. Pour into prepared pan.

Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Cheesy Mexican Cornbread Recipe

A classic Southern skillet cornbread recipe gets a flavor boost from diced jalapeño pepper, sharp cheddar cheese, and chopped fresh chives!

Jalapeño Cheddar Mexican Cornbread

unsalted butter, melted and slightly cooled

jalapeño pepper,

chives

vegetable oil

Place a 9-inch or 10-inch cast iron skillet or an 8-inch or 9-inch round cake pan in a cold oven. Preheat oven to 400° F, leaving the skillet or pan in the oven while it heats.

Meanwhile, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl.

Add the buttermilk, butter and eggs. Stir to combine. Fold in jalapeño, cheese and chives.

When the oven has come to temperature, pour oil into the hot skillet or pan. Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

Craving cornbread with a little kick? This easy Mexican Cornbread recipe is packed with jalapeños, green chiles, &amp; cheese! You&#39;ll want to make it over and over again!

(8 ounce) boxes Jiffy Corn Muffin Mix

sour cream

(15 ounce) can Southwest Corn ((drained))

(4 ounce) can diced chiles ((optional))

jalapeno

Preheat oven to 350 degreesMix all ingredients together until well combined. It should be like a thick cake batter.

Pour into a greased 9x13 baking dish and spread evenly with a spatula.

Bake for 40-50 minutes or until golden brown and baked through.the middle should not be sunken in at all. Poke a toothpick in and if it comes out clean its done.

Top 8 mexican cornbread recipes from across the web

The most viewed mexican cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mexican Cornbread Recipe

Easy Mexican Cornbread

Mexican Cornbread

Mexican Cornbread

Mexican Cornbread

Cheesy Spicy Mexican Cornbread

Jalapeño Cheddar Mexican Cornbread

Mexican Cornbread

Top 8 mexican cornbread recipes from across the web

The most viewed mexican cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Cornbread Recipe

Easy Mexican Cornbread

Mexican Cornbread

Mexican Cornbread

Mexican Cornbread

Cheesy Spicy Mexican Cornbread

Jalapeño Cheddar Mexican Cornbread

Mexican Cornbread

The most viewed mexican cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine