This Mexican Cornbread is a simple selfmade recipe made with cornmeal, flour, cheddar cheese, cream corn, inexperienced onions, and peppers!
A SUPER FLAVORFUL CORNBREAD RECIPE
There’s one thing really comforting a couple of slice of heat, freshly baked cornbread. With a golden, crispy crust and a young, moist inside, Mexican Cornbread is the proper sidekick to chili, soups, or by itself! When you begin making this selfmade Mexican Cornbread, you’ll be hooked and received’t need another cornbread.
FREQUENTLY ASKED QUESTIONS:
You have to use self-rising flour and self-rising cornmeal or it won’t prove correctly. For this reason there is no such thing as a extra baking soda or baking powder added as a result of it’s already within the self-rising substances. For those who don’t use self-rising substances, your cornbread received’t rise.
Strive dicing up a contemporary jalapeño for an additional kick!
It might be a number of causes:
1. You over combined the batter. Stirring the batter an excessive amount of could make the gluten within the flour to kind elastic gluten bands (it’s all very scientific however principally, it makes for dry, dense baked items).
2. You may’ve baked it too lengthy. Ovens fluctuate and a few ovens have sizzling spots or typically oven temperatures are inaccurate. So though a recipe says to cook dinner it for a sure temperature, know your oven. If obligatory verify it earlier and stick a toothpick within the heart to find out whether it is executed. Additionally, it is perhaps price it to spend money on an oven thermometer to ensure your oven is heating to the proper temperature.
3. You used a low fats or skim milk. Strive utilizing the next fats milk. Or maybe attempt buttermilk. Though most buttermilk is decrease in fats, it has larger acidity that helps to interrupt down lengthy strands of glutens and proteins in baked items, leading to a extra tender bread or baked good.
Sure, self-rising yellow cornmeal will work on this recipe.
I’ve not examined this recipe with cooked floor beef however I feel it ought to labored. I might possibly simply use a couple of pound. Cook dinner and crumble it (possibly season with a little bit of salt and pepper or your favourite Mexican seasonings) till totally cooked then add it to the batter.
Definitely. I’ve made this in a round baking pan earlier than and it took about an hour to bake. As you’ll see in these photographs, I used an 8×8-inch baking dish which took about 45 minutes. If you wish to use a 9×9-inch baking dish, you’ll be able to and it’ll take rather less time to bake, because the cornbread might be thinner. So begin checking it earlier.
In order for you a thinner cornbread than what I made, you’ll undoubtedly wish to use an even bigger baking dish, just like the 9×9 and regulate your baking time accordingly.
Leftovers needs to be correctly lined and could be saved on the counter for as much as 2 days. Refrigerating bread may cause it to turn out to be dry. It can be frozen, if wrapped correctly to guard towards freezer burn, for as much as 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- self-rising white cornmeal – I just like the Martha White model (paid affiliate hyperlink) however there are actually different manufacturers that can be utilized.
- self-rising flour – I at all times favor White Lily flour (paid affiliate hyperlink) for baked items if you’ll be able to discover it. Any self-rising flour will work although.
- shredded cheddar cheese – freshly shredded cheese is greatest however if you’re pressed for time, the pre-shredded bagged cheese works simply tremendous.
- inexperienced onions – these don’t give it a powerful onion taste. It’s very gentle and provides it a pleasant colour as properly.
- crimson bell pepper – or you need to use a inexperienced bell pepper for a unique colour.
- inexperienced chiles – I don’t suppose the canned inexperienced chilies make this spicy since they’re so gentle.
- cream-style corn – that is going to assist hold the cornbread moist and provides it extra a of corn taste.
- eggs – most baked items come out higher for those who let the eggs come to room temperature earlier than utilizing (if in case you have time).
- milk – attempt to use a fattier milk. I might counsel an entire milk or on the very least 2%. You need that additional fats to maintain this bread moist. Buttermilk is even higher for those who occur to have that readily available.
HOW TO MAKE MEXICAN CORNBREAD:
Preheat the oven to 350F levels and calmly grease an 8×8-inch baking dish or use a springform pan. In a big mixing bowl, combine collectively the cornmeal, flour, cheese, inexperienced onions, inexperienced bell pepper, and canned inexperienced chili peppers till blended.
Stir within the eggs, creamed corn, and milk. Don’t over combine. Stir simply till mixed. Unfold the batter out into the ready pan.
Bake within the oven for 1 hour, or till a toothpick comes out clear.
CRAVING MORE RECIPES?
Stop your display from going darkish
- PLEASE READ: It have to be SELF-RISING FLOUR and SELF-RISING CORNMEAL or it won’t prove correctly. For this reason there is no such thing as a extra baking soda or baking powder added as a result of it’s already within the self-rising substances.
- Please confer with my FAQ’s (Incessantly Requested Questions) and ingredient checklist above for different substitutions or for the solutions to the commonest questions.
Energy: 428kcal | Carbohydrates: 38g | Protein: 20g | Fats: 21g | Sodium: 971mg | Fiber: 3g | Sugar: 2g
“The Nation Cook dinner” will not be a dietician or nutritionist, and any dietary info shared is an estimate. If calorie depend and different dietary values are necessary to you, we suggest operating the substances via whichever on-line dietary calculator you favor. Energy and different dietary values can fluctuate fairly a bit relying on which manufacturers have been used.
Initially revealed: June 2018
Up to date images and republished: August 2025
