Tex Mex Cornbread
Bold, zesty, and packed with flavor, this Tex Mex Cornbread is the perfect fusion of Southern comfort and southwestern flair. Made with yellow cornmeal, sharp cheddar cheese, sweet corn kernels, and a spicy kick of diced jalapeños, this moist and tender cornbread is anything but ordinary. A hint of fresh cilantro adds a vibrant touch, while a golden, crispy crust forms in a cast-iron skillet or baking pan. Ready in just 35 minutes, this easy-to-make recipe is ideal as a side for hearty chilis, barbecue, or Tex Mex favorites, but it’s equally delicious served solo with a smear of butter or drizzle of honey. Whether you’re hosting a family dinner or a casual get-together, this recipe delivers irresistible flavor in every bite. Perfect keywords: Tex Mex Cornbread, spicy cornbread, jalapeño cornbread, cheesy cornbread, skillet cornbread recipe.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 0.25 cup unsalted butter, melted
- 1 large egg
- 1 cup shredded sharp cheddar cheese
- 0.5 cup canned whole kernel corn, drained
- 2 jalapeños, diced (seeds removed for less heat)
- 2 tablespoons chopped fresh cilantro (optional)
- 1 tablespoon vegetable oil or butter for greasing the pan
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with vegetable oil or butter and set aside.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the milk, melted butter, and egg until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter will be slightly lumpy.
Fold in the shredded cheddar cheese, canned corn, and diced jalapeños. If using, stir in the chopped cilantro for added freshness.
Pour the batter into the prepared baking pan or skillet and spread it 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.
Remove from the oven and let the cornbread cool in the pan for about 10 minutes before slicing into squares or wedges.
Serve warm as a side dish or enjoy on its own with butter, sour cream, or a drizzle of honey.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 3847 mg | 167% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 44.3 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1176 mg | 90% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1082 mg | 23% | |
*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.
