Description
Make a moist, savory Mexican cornbread packed with cheese, jalapeños, and green chilies. This recipe makes a flavorful side dish perfect for chili or barbecue.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 (15 ounce) can creamed corn, undrained
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 (4 ounce) can diced green chilies, drained
- 1 jalapeño, seeded and minced
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Grease and flour a 9×9 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Stir in the shredded cheddar cheese, creamed corn, buttermilk, vegetable oil, and eggs until just combined. Do not overmix.
- Fold in the drained green chilies and minced jalapeño.
- Pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before cutting and serving.
Notes
- For extra moisture, substitute sour cream for half of the buttermilk.
- If you prefer less heat, remove the seeds and white membrane from the jalapeño completely.
- You can add 1/2 cup of cooked, drained ground beef or shredded cooked chicken to make this a one-pan meal.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 7
- Cholesterol: 55