Mexican Cornbread
Servings 12 servings
Calories 321kcal
Ingredients
- 2 cups plain yellow cornmeal
- 1 cup all purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp ground cumin
- 2 1/2 cups shredded colby jack or cheddar cheese divided use
- 1 10 oz can Mexican corn well drained
- 1 4 oz can diced green chiles well drained
- 4 medium green onions finely chopped
- 2 large eggs
- 1 cup cream style corn
- 1 cup buttermilk room temperature
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 400°F. Butter the sides and bottom of a 9 x 9 inch non-stick baking pan or spray with cooking spray. Set aside.
- In a large mixing bowl, use a whisk to sift together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, baking soda, granulated garlic, onion powder and ground cumin.
- To the bowl add 2 cups shredded cheese, Mexican corn, green chiles and green onions. Mix until evenly distributed.
- In a separate medium bowl whisk together buttermilk, cream corn, melted butter and eggs.
- Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
- Spread the batter evenly into the prepared pan. Sprinkle with reserved shredded cheese.
- Bake the cornbread for 35-40 minutes or until the top is golden and a toothpick inserted into the center shows moist crumbs..
- Rest for 10 minutes then cut into squares and serve.
Notes
- You can use self rising yellow cornmeal and self rising flour in this recipe. When doing so, omit the baking powder, baking soda and salt.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 36g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 532mg | Potassium: 272mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 234mg | Iron: 2mg