Description
Mexican Cornbread is a moist, cheesy, and flavorful twist on classic cornbread. Made with buttermilk, cheese, diced vegetables, and a touch of spice, this Southern favorite is perfect as a side dish for chili, soups, or barbecue. Baked in a cast-iron skillet, it has a crispy golden crust with a soft, tender inside.
Ingredients
- 1 cup all-purpose flour
- 1 cup white cornmeal
- 1 large egg
- ¼ cup oil
- 1 cup buttermilk
- 1 can (11 oz) mexi-corn, drained
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 cup shredded cheese (cheddar or pepper jack)
- ½ teaspoon red pepper
- 1 teaspoon Crisco (for greasing the skillet)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix flour, cornmeal, egg, oil, buttermilk, mexi-corn, onion, green pepper, cheese, and red pepper until well combined.
- Melt Crisco in a cast-iron skillet over medium heat, ensuring it coats the bottom evenly.
- Pour the cornbread mixture into the skillet and spread evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing. Enjoy!
Notes
- For a spicier version, add diced jalapeños or increase the red pepper.
- Swap cheddar for pepper jack for a different cheese flavor.
- Can be made gluten-free by using a gluten-free flour blend.
- To make it dairy-free, use plant-based milk with a teaspoon of vinegar and dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican, Southern
