Mexican Cornbread
This easy Mexican cornbread recipe is made with sweet creamed corn, honey and spicy jalapenos. It's super moist, flavorful and a crowd-pleaser!
Ingredients
- ¾ cup milk , 2% or buttermilk
- ¼ cup honey
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- ½ cup unsalted butter , melted and slightly cooled
- 8 ounces cream style corn , or Mexican corn
- 1-2 jalapeno , chopped and seeds removed
- 1 cup shredded cheddar cheese
Instructions
- Prep. Preheat the oven to 350°F. Butter a 9×9-inch pan and set aside.
- Wet ingredients. In a large measuring cup or small bowl, whisk together 3/4 cup milk, 1/4 cup honey, and 2 eggs.
- Dry ingredients. In a large bowl, mix together 1 cup flour, 1 cup cornmeal, 2 teaspoons baking powder, and 1 teaspoon salt. Add in the milk mixture and stir just until combined. Stir in the 1/2 cup melted butter, 8 ounces cream corn, chopped jalapeno and 1/2 cup cheese, being careful not to overmix.
- Bake. Pour evenly into pan. Sprinkle the top with remaining 1/2 cup cheese. Bake 33 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Let cool slightly before serving. Slice into 16 squares. Best served warm with a little butter, if desired, on top.
Notes
Muffins: Make batter the exact same way, however pour into a 12-cup muffin tin instead of a baking pan (each cup should be about 3/4 full). Bake at 350°F for 17 to 20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean.
Freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer 1 to 2 months.
Thawing: Place in refrigerator overnight or thaw at room temperature until soft and fluffy (no longer frozen).
Reheating: Re-wrap in aluminum foil and place in oven at 350° until warmed throughout.
Storage: Wrap leftovers in foil and store in a zip-top bag at room temperature up to 2 days.
Nutrition
Serving: 1slice, Calories: 189kcal, Carbohydrates: 21g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 244mg, Potassium: 148mg, Fiber: 1g, Sugar: 6g, Vitamin A: 320IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
