How to Make Mexican Cornbread

Mexican cornbread compliments almost any meat and vegetable dish and serves as a great replacement when you want more flavor than ordinary cornbread can offer. This dish brings together Southwestern flair and down-home comfort. This type of cornbread combines most of the normal ingredients contained in regular cornbread, along with a few items normally found in other dishes or eaten alone.

1 ½ cup yellow self-rising cornmeal
½ cup self-rising flour
¼ teaspoon salt
1 tablespoon granulated sugar
1 teaspoon honey
2 large eggs
1 15.25 ounce can creamed corn
1/3 cup buttermilk
¼ cup vegetable oil
1 cup shredded sharp cheddar cheese
2 chopped jalapeno peppers
¼ cup chopped onion

Preheat the oven to 350 degrees. Combine all of the dry Mexican cornbread recipe ingredients; cornmeal, flour, salt and sugar in a bowl. Mix the ingredients together with a large spoon until well blended.

Beat the eggs with a whisk. Add the honey, vegetable oil, creamed corn and buttermilk to the beaten eggs. Stir all of the ingredients together until well blended. Add the blended ingredients to the dry mixture.

Fold the sharp cheddar cheese, jalapeno peppers and chopped onions into the cornbread mixture. Evenly distribute the vegetables and cheese to ensure the flavor remains the same throughout the bread.

Pour the cornbread mixture into a 9 x 13, greased baking dish and bake at 350 degrees for 40 to 45 minutes. The finished cornbread will have a golden brown crust. Another way of testing the cornbread to find out if it is done is by inserting a wooden toothpick or cake tester into the middle of the bread. Removal of a clean toothpick or tester will let the baker know that the cornbread should be removed from the oven.

Allow the cornbread to cool before cutting it into squares. While this savory dish easily compliments other dishes, try serving it alone as a tasty snack. Topping off this Mexican cornbread recipe with sour cream or salsa will boost the flavor and give another tasty option to those that love this bread.

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Cornbread can be sweet or savory, light or dense, but it's always best eaten the day it's baked. Start with basic recipes to get a sense of which style you like best, then experiment with adding mix-ins to create your own recipes.

For those who want their cornbread with a little twist, they should try Mexican cornbread. One part cornbread and other parts delicious vegetables and flavorings, this recipe works for everything, from a snack to dinner. 

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Southern cornbread recipes generally do not use sugar, and many Southerners even frown on the use of buttermilk because it makes the dish sweet, but don't be afraid to make adjustments.

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Take a trip down South with these moist and delicious cornbread muffins. There is no better way to sop up your chili or stew and make sure you savor every bite.

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