Hot Mexican Cornbread
Prepare your taste buds for a fiery Southern delight with this Hot Mexican Cornbread, a bold twist on a classic comfort food. Loaded with sharp cheddar cheese, sweet corn, and a kick of heat from fresh jalapeños, this cornbread is the ultimate blend of savory and spicy perfection. Buttermilk gives it a tender crumb, while green onions add a burst of freshness to every bite. Baked to golden-brown perfection in a cast-iron skillet, this cornbread is the perfect side for chili, barbecue, or your favorite Tex-Mex dishes. Easy to prepare in just 40 minutes, this recipe is a must-try for fans of spicy, cheesy, and crave-worthy baked goods. Serve it warm with a pat of butter, a drizzle of honey, or a dollop of salsa for a truly irresistible experience!
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 0.25 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 0.5 cup canned corn, drained
- 2 medium jalapeños, finely chopped
- 2 stalks green onions, finely chopped
- 1 for greasing vegetable oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C).
Grease a 9-inch cast-iron skillet or baking dish with vegetable oil or cooking spray. Alternatively, line the dish with parchment paper if preferred.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate mixing bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
Fold in the shredded cheddar cheese, canned corn, chopped jalapeños, and green onions to evenly distribute the add-ins.
Pour the batter into the prepared skillet or baking dish and spread it out evenly.
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 let the cornbread cool in the skillet or dish for about 10 minutes before slicing and serving.
Serve warm with butter, honey, or your favorite spicy salsa for added flair.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 32.6 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1204 mg | 93% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1295 mg | 28% | |
*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.
