Mexican Cornbread
Ingredients
Cornbread Batter
-
1
cup
all-purpose flour
-
1
cup
ground cornmeal
-
2
teaspoons
baking powder
-
¼
cup
granulated sugar
-
½
teaspoon
kosher salt
-
1
cup
buttermilk
-
2
large
eggs
-
8
tablespoons
unsalted butter, melted
Add-ins
-
1-2
small
jalapeño peppers, chopped
-
1
4-ounce can
chopped green chilies, drained (optional)
-
1
cup
corn kernels
-
½
cup
Monterey Jack cheese, grated
-
½
cup
cheddar cheese, grated
Instructions
- Preheat the oven to 350℉ (177℃) and prepare an 8"x8" baking dish or 10-inch skillet.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
- Whisk in the buttermilk and eggs until well combined.
- Add melted butter, jalapeño peppers, green chiles, corn kernels, Monterey Jack, and cheddar cheese to the mixture and mix thoroughly.
- Pour the batter into the prepared baking dish, optionally topping with extra cheese and jalapeños.
- Bake for about 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for about 10 minutes before cutting and serving.
Nutrition Facts (estimated)
Servings
9
Calories
470
Total fat
23g
Total carbohydrates
54g
Total protein
15g
Sodium
328mg
Cholesterol
91mg
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