Easy Mexican Cornbread Recipe | Little Luna
Easy Mexican Cornbread Recipe | Little Luna
This jalapeno cornbread (also known as jalapeno cornbread) is light and fluffy, stuffed with cheddar cheese and jalapeno. It has a bit of bite and a lot of flavor.
This spicy and delicious bread is delicious with Mexican soups such as Mexican chicken corn soup or even taco soup.
The perfect soup companion
Say hello again! This is Alicia from Baker upstairs, and I have another super delicious recipe to share with you. This jalapeno cornbread (also known as jalapeno cornbread) is the perfect side dish for autumn soups, chowders or chili peppers.
When the weather gets cold, if I can, I eat some kind of soup for dinner every night. This is the perfect way to warm up after a cold day! However, if you are eating soup, you must pair it with some delicious bread.
This Mexican cornbread fully meets the requirements. It’s full of cheesy jalapeno flavors and can be mixed in just a few minutes. Put it in the oven while the soup is simmering, and you can have dinner on the table right away!
A bowl of recipes!
This cornbread can be mixed in a bowl, no stand mixer is needed, and the ingredients I almost always have on hand are used. When I only need something simple and delicious, it is perfect for busy nights!
Prepare. Preheat the oven to 375 degrees. Grease a 9 or 10 inch cake pan or cast iron skillet lightly and set aside.
mix. Combine cornmeal, flour, sugar, baking powder, and salt in a medium bowl and stir together. Dig a well in the middle, add oil, beaten eggs, and milk. Stir together until just moistened and there are no dry spots. Add the chopped jalapeno and cheddar cheese.
bake. Bake for 40-45 minutes, or until a toothpick inserted in the center of the cornbread is clean or has some moist crumbs. Let stand for a few minutes before serving.
*notes: I like to use my cast iron frying pan because the edges are super crisp.However, 9 or 10 inches with grease Cake pan can also be used!
Recipe tips
cheese: We used cheddar cheese in this recipe, but Mexican mixed cheese or Monterey Jack cheese also works!
Control spices: If you are not a big fan of spicy food, don’t be put off by this recipe! Removing the ribs and seeds from the jalapeno makes them more docile. Even my kids (completely cowards) love this cornbread! If you like something spicy, you can definitely leave the ribs on the jalapenos, or even use two jalapenos.
Crispy: If you bake in a pan, Cover the pan with butter Before adding the batter to the pan. Butter will help make the crust more crispy. There is no need to add butter when using a cast iron frying pan.
Mexican cornbread can storage Store in an airtight container in the refrigerator for a few days.You can also wrap it in plastic wrap, then use foil and freeze 1-2 months. Thaw, then reheat in the oven.
For more cornbread recipes, try:
Course Bread
Mexico food
Preparation time 10 minutes
40 minutes cooking time
Total time 50 minutes
8 servings
Calories 301 kcal
Author Little Luna
- 1/2 cup corn flour
- 1 1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 2 eggs beaten
- 1 1/4 cups buttermilk
- 1 jalapeno medium, chopped and seeds removed
- 3/4 cup shredded cheddar cheese
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Preheat the oven to 375 degrees. Grease a 9 or 10 inch cake pan or cast iron skillet lightly and set aside. Combine cornmeal, flour, sugar, baking powder, and salt in a medium bowl and stir together.
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Dig a well in the middle, add oil, beaten eggs, and milk. Stir together until just moistened and there are no dry spots. Add the chopped jalapeno and cheddar cheese.
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Bake for 40-45 minutes, or until a toothpick inserted in the center of the cornbread is clean or has some moist crumbs. Let stand for a few minutes before serving.
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