Mexican Cornbread
Ingredients
The batter
-
¼
cup
unsalted butter
-
3
tablespoons
honey
-
1
cup
yellow cornmeal
-
½
cup
white whole wheat flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
2
large
eggs
-
1
cup
low-fat buttermilk
The mix-ins
-
1½
cups
freshly grated cheese
-
1
can
Mexican-style corn
-
1
large
jalapeño pepper
-
2
green onions
chopped
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
- Melt the butter and let it cool to room temperature.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs with the melted butter, then add the buttermilk and honey.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Fold in the cheese, corn, jalapeño, and half of the green onions.
- Let the batter sit for 20 minutes at room temperature.
- Pour the batter into the prepared pan and top with the remaining green onions and cheese.
- Bake for 28 to 32 minutes until golden brown and a toothpick comes out clean.
- Let cool before slicing and enjoy.
Nutrition Facts (estimated)
Servings
16 pieces
Calories
156
Total fat
8g
Total carbohydrates
17g
Total protein
6g
Sodium
20mg
Cholesterol
39mg
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