Easy Mexican Cornbread Recipe

5 from 1 vote

Easy Mexican Cornbread Recipe

This Mexican-inspired cornbread is both effortless and incredibly tasty, made with a blend of cornmeal, flour, cheddar cheese, green onions, and jalapenos.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish, Snack

Cuisine: American, Mexican

Diet: Halal, Vegetarian

Servings: pieces

Calories: 240kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups
1 9" springform cake tin

Ingredients

40 g unsalted butter (melted)
2 medium eggs (at room temperature)
1 cup milk (at room temperature)
100 g cornmeal
150 g plain white flour / all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon caster sugar
½ teaspoon salt
1 jalapeno (finely chopped)
2 green onions (finely sliced)
100 g cheddar cheese (grated)

US Customary - Metric

Instructions

Begin by melting the butter, then let it cool to room temperature.
Preheat your oven to 180°C (350°F).
Grease a 23 cm (9") springform cake pan or line it with parchment paper.
In a mixing bowl, whisk together the melted unsalted butter, milk, and eggs.
In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt. Mix these dry ingredients thoroughly.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter.
Now, fold in the finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter. Ensure they are evenly distributed.
Pour the batter into the prepared springform cake pan, spreading it out evenly.
Bake in the preheated oven for approximately 30-35 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Remove the Mexican-inspired cornbread from the oven and allow it to cool in the cake pan for a few minutes.
Once it has cooled slightly, you can release it from the springform pan, cut it into wedges or squares, and serve.

Notes

Ensure that your eggs and milk are at room temperature. This helps create a smoother batter and ensures even baking.
Avoid overmixing the batter. Mix until just combined to prevent a dense texture in your cornbread.
Adjust the spiciness of your cornbread by adding or removing jalapeno seeds and membrane. Keep some seeds for extra heat or remove them for a milder flavor.
I usually use cheddar cheese for this recipe, however, feel free to experiment with other cheese varieties like pepper jack or Monterey Jack for different flavor profiles.
Allow the cornbread to cool in the pan for a few minutes before removing it. This helps it set and prevents it from falling apart when sliced.

Nutrition