Mexican cornbread

A glass dish of golden brown cheesy baked cornbread with a garnish of cilantro on the side

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Mexican cornbread is loaded with corn kernels, green chilies and cheese, plus a hint of chili powder running throughout, and makes a fun twist on regular cornbread. It pairs great with your favorite soups, stews and chilis.

Prep Time10

Cook Time15

Total Time25

Yield: 9 servings

Ingredients

1 cup yellow or white cornmeal
1 cup all-purpose or white whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon chili powder
½ teaspoon salt
¾ cup low-fat milk (2%, 1% or skim are all fine)
¼ cup unsalted butter, melted
1 large egg, beaten
2 tablespoons honey
1 (4 oz.) can diced green chilies, drained
⅔ cup frozen corn, thawed (or sub a small 8 oz. can of corn, drained)
1 ½ cups shredded Monterey Jack or Mexican blend cheese

Instructions

Preheat the oven to 400. Coat an 8x8 metal pan with cooking spray.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, chili powder and salt. Stir well and then make a well in the center of the dry ingredients.
Into the well, add the milk, egg, butter and honey. Mix the wet ingredients together in the well and then mix in with the dry ingredients until just combined.
Fold in the chilies, corn and shredded cheese until just combined. Transfer the batter to the prepared pan.
Bake at 400 for 15-20 minutes, until the top is golden brown and a toothpick inserted into the middle comes out clean. (Mine is ready right at 18 minutes, but times can vary.)

Notes

Additions for making spicy cornbread:

¼ teaspoon cayenne pepper
Finely chopped jalapeño pepper
Shredded Pepper Jack for the cheese
Up to a teaspoon of hot sauce

Topping ideas for Mexican cornbread:

Chopped fresh cilantro
Chopped green onions
Diced avocado or a dollop of guacamole
Sour cream or Greek yogurt
Extra butter or drizzle of honey

Leftovers: Leftover cornbread can be kept, covered, at room temperature for 2-3 days. Reheat in the microwave or a toaster oven until warmed through.

You can also freeze extras. Place the cooled pieces in a freezer-safe ziptop plastic bag, that’s been labelled and dated, and freeze for up to 5 months. Thaw overnight and reheat or thaw in the microwave, flipping upside down as needed, until warmed through.

Nutrition

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