Moist and Cheesy Mexican Cornbread
A simple recipe for savory, moist Mexican cornbread featuring cheddar cheese and green chilies, perfect as a side dish.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1 (10 ounce) can mild diced green chilies, undrained
- 1 (14.75 ounce) can creamed corn
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Stir in the shredded cheddar cheese and the can of green chilies.
- In a separate medium bowl, whisk together the creamed corn, milk, vegetable oil, and eggs until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving.
Notes
- For a spicier flavor, substitute diced pickled jalapeños for the green chilies.
- If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons.
- This cornbread pairs well with chili or barbecue dishes.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 7
- Cholesterol: 55