Spice it Up!
While we love a classic Cornbread, it’s sometimes nice to kick the flavor up a notch so we made a Mexican version with today’s Mexican Cornbread recipe! We added cheese and jalapeños to a buttermilk cornbread for a PERFECT combination. It’s prepped in minutes and is a delicious side to any of our Mexican soups or chili recipes (we especially love it with our White Chicken Chili and Chicken Tortilla Soup recipes). Pop it in the oven while your soup is simmering, and you’ll have dinner on the table in no time!
Ingredients
PREP TIME: 10 minutes COOK TIME: 40 minutes
½ cup cornmeal – For a traditional flavor use regular yellow cornmeal or white cornmeal for a slightly sweeter taste. Do NOT use Jiffy cornbread mix. 1½ cups all-purpose flour – or use gluten-free baking flour at a 1:1 ratio 2 tablespoons sugar – granulated 1 tablespoon baking powder ½ teaspoon salt ⅓ cup vegetable oil 2 eggs beaten 1¼ cup buttermilk – How to Make Buttermilk 1 jalapeno medium, chopped, seeds removed – Remove the ribs and seeds to lessen the spice. To make it spicier, leave the ribs on the jalapeños, or use two jalapeño peppers. ¾ cup cheddar cheese shredded – We used cheddar cheese for this recipe, but a Mexican blend, Monterey Jack cheese, or pepper jack cheese would work great too!
How to Make Mexican Cornbread
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