Mexican Cornbread is a delectable variation of traditional cornbread that brings together the comforting texture of classic cornbread with vibrant Mexican flavors. This dish features a rich blend of cornmeal and flour, creating a tender yet slightly crumbly texture that’s perfect for soaking up flavorful soups and stews.
The cornbread is infused with the savory taste of cheddar cheese and the mild heat of diced green chilies, adding a cheesy, spicy kick that elevates the cornbread beyond its traditional roots. The addition of ground cumin and paprika provides a subtle, aromatic warmth that complements the cheese and chilies, while a touch of sour cream ensures the cornbread remains moist and flavorful.
Baked to golden perfection, this cornbread is versatile enough to accompany a variety of dishes. It pairs wonderfully with spicy chili, hearty soups, or can be enjoyed on its own as a satisfying snack. For those who enjoy a bit of extra heat, chopped jalapeños can be added to the mix, making it customizable to suit different taste preferences.
Mexican Cornbread is not only delicious but also a visually appealing dish, with its golden crust and flecks of green chilies and cheese adding a pop of color. Whether served as a side at a family dinner or as a standout component of a festive meal, this cornbread offers a delightful twist on a classic favorite, bringing a touch of Mexican flair to your table.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup canned diced green chilies (drained)
- 1/2 cup chopped jalapeño peppers (optional, for extra heat)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions:
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a similar-sized oven-safe dish.
- Mix Dry Ingredients:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, cumin, and paprika. Mix well to ensure the baking powder is evenly distributed.
- Combine Wet Ingredients:
- In another bowl, whisk together the milk, sour cream, vegetable oil, and eggs until smooth.
- Mix Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix, as this can make the cornbread dense.
- Add Cheese and Chilies:
- Fold in the shredded cheddar cheese, diced green chilies, and chopped jalapeño peppers (if using).
- Pour and Bake:
- Pour the batter into the prepared baking pan. Smooth the top with a spatula.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cornbread to cool in the pan for a few minutes before slicing. Garnish with chopped fresh cilantro if desired.
Tips:
- For Extra Flavor: You can add a cup of cooked and crumbled bacon or sausage to the batter for a heartier cornbread.
- Spice Level: Adjust the amount of jalapeño peppers according to your heat preference. For a milder version, omit the jalapeños.
- Texture Variation: For a slightly different texture, try using a combination of yellow and white cornmeal.
- Storing Leftovers: Store any leftover cornbread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Enjoy your Mexican Cornbread as a flavorful addition to your meals, offering a delightful mix of cheesy, spicy, and savory goodness!
