Cornbread Mexican
Elevate your dinner table with this zesty Cornbread Mexican, a flavorful twist on classic cornbread that’s perfect as a side dish or a stand-alone treat! Infused with the warmth of chili powder and ground cumin, this hearty recipe combines the golden crumb of cornmeal with melty shredded Mexican cheese, juicy corn kernels, and a kick of diced green chilies. Each bite boasts a tender, moist texture with subtle hints of spice and the option of fresh cilantro for a burst of freshness. Ready in just 40 minutes, this easy-to-make dish is ideal for weeknights, potlucks, or whenever you're craving a savory, Southwest-inspired addition to your meal. Serve it warm alongside tacos, chili, or your favorite Tex-Mex entrees, and let its rich flavors steal the show!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 pieces Large eggs
- 0.25 cup Unsalted butter (melted)
- 1 cup Shredded Mexican cheese blend
- 0.75 cup Canned corn kernels (drained)
- 1 4 oz can Canned diced green chilies
- 2 tablespoons Chopped fresh cilantro (optional)
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x9-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, chili powder, and ground cumin.
In a separate bowl, combine the milk, eggs, and melted butter. Whisk until well blended.
Slowly pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Fold in the shredded Mexican cheese blend, corn kernels, diced green chilies, and cilantro (if using). Make sure these ingredients are evenly distributed in the batter.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cornbread to cool for 5-10 minutes in the baking dish before serving.
Slice into squares and serve warm. Enjoy it on its own or as a side to your favorite Mexican-inspired dishes!
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 5218 mg | 227% | |
| Total Carbohydrate | 346.7 g | 126% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 53.2 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2132 mg | 164% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
