MEXICAN CORNBREAD

I did it! I finally came up with the right combination of ingredients to make the PERFECT Mexican Cornbread! It’s been a work-in-progress. It was either too thin, not spicy enough, lacking in flavor, or too dry. As soon as I took this out of the oven, I knew it was going to be delicious. Not only is it delicious, but it’s also gluten-free!

This recipe is made with cornmeal rather than the mixes you normally find. I also used Mexican Crema in place of sour cream. Mexican Crema is similar to a cross between American sour cream and French creme fraiche, only milder. The other change I made was to use frozen whole kernel corn rather than canned cream style corn so that it wouldn’t be as thin.

Mexican cornbread is perfect served with chili or soups.  I served it with fried fish instead of the usual hushpuppies. It may be a new tradition in our house.

In a large bowl, add the eggs, Mexican Crema, oil, onion, jalapeno, corn, and green chili peppers. Mix well.

Stir in the cornmeal, baking powder, and cheese until thoroughly combined. You can see that it is thicker than normal cornbread but still comes out moist and tender.

Heat 2 tablespoons of oil in a cast iron skillet. Pour the cornbread mixture into the skillet. This will give the cornbread a crusty exterior.

Bake in a 400-degree oven for 25-30 minutes until golden brown and a knife inserted into the center comes out clean.

Print Recipe

MEXICAN CORNBREAD

A delicious, moist, Mexican Cornbread that is the perfect bread choice for soups, chili, even as a substitute for hushpuppies if you are having fried fish.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Breads, Side Dish

Cuisine: Mexican

Keyword: bread

Servings: 8 servings

Author: Debbie

Ingredients

• 2 eggs slightly beaten
• 4 ounces fire roasted diced green chilis (hot) drained
• 1 small jalapeno pepper (optional, for more heat) seeded and finely diced
• 1/2 cup vegetable oil
• 1 medium onion diced
• 8 ounces Mexican Crema
• 1 cup frozen whole kernel corn
• 1 1/2 cups self-rising cornmeal
• 2 teaspoons baking powder
• 4 ounces cheddar cheese grated

Instructions

• In a large bowl, combine the eggs, green chilis, jalapeno, oil, onion, crema, and corn.
• Add the cornmeal, baking powder, and cheese. Stir well.
• Heat 2 tablespoons of oil in a cast iron skillet. Pour in the cornbread mixture and allow it to cook for about 30 seconds to get a crusty bottom.
• Bake in a preheated 400-degree oven for 25-30 minutes until golden brown and a knife inserted in the center comes out clean.