Sweet and Spicy Mexican Cornbread
Experience the perfect balance of flavors with Sweet and Spicy Mexican Cornbread, a delightful twist on a classic comfort food. This recipe combines the tender crumb of traditional cornbread with the irresistible sweetness of honey and a kick of heat from finely diced jalapeño. Studded with juicy corn kernels and melted cheddar cheese, every bite bursts with texture and flavor. It's easy to prepare in just 40 minutes, making it a versatile side dish for family dinners, barbecues, or cozy chili nights. Whether served warm with a pat of butter or drizzled with extra honey, this crowd-pleaser will leave everyone asking for seconds. Perfect for lovers of Mexican-inspired dishes and those looking to spice up their bread game, this sweet and savory cornbread strikes an unforgettable balance!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.25 cup unsalted butter, melted
- 2 units large eggs
- 2 tablespoons honey
- 1 unit jalapeño, finely diced
- 0.75 cup corn kernels (fresh, canned, or frozen and thawed)
- 0.5 cup shredded cheddar cheese
Instructions
Preheat your oven to 400°F (200°C) and grease an 8x8-inch baking dish or a cast iron skillet with butter or cooking spray.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk to mix evenly.
In a separate medium bowl, whisk together the milk, melted butter, eggs, and honey until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are fine.
Fold in the diced jalapeño, corn kernels, and shredded cheddar cheese until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish or skillet, spreading it out evenly 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.
Allow the cornbread to cool for 10 minutes before slicing and serving. Serve warm with butter, honey, or as a side to your favorite dishes.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 401 mg | 17% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 18.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 107 mg | 2% | |
*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.
