Mexican Cornbread Recipe
This Mexican Cornbread is packed with flavorful ingredients like Mexi-corn, diced onion, green pepper, and shredded cheese, making it a perfect accompaniment to any meal or a stand-alone dish.
Ingredients:
- 1 cup all-purpose flour
- 1 cup white cornmeal
- 1 egg
- 1/2 cup oil
- 1 cup buttermilk
- 1 can Mexi-corn, drained
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 cup shredded cheese
- 1/2 teaspoon red pepper
- 1 teaspoon Crisco (for the skillet)
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, stir together the flour, cornmeal, egg, oil, and buttermilk until well combined.
- Add the drained Mexi-corn, diced onion, diced green pepper, shredded cheese, and red pepper. Stir until all ingredients are evenly distributed.
- Melt 1 teaspoon of Crisco in a cast iron skillet over medium heat. Once melted, pour the batter into the skillet.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool slightly before serving.
FAQs for Mexican Cornbread
1. Can I use regular corn instead of Mexi-corn?
Yes, you can substitute regular canned corn or even fresh corn for Mexi-corn. However, Mexi-corn typically has added peppers, which enhance the flavor. If you use regular corn, consider adding a small amount of diced jalapeños or bell peppers to maintain that flavor profile.
2. What type of cheese works best for this recipe?
Cheddar cheese is commonly used for its sharp flavor and meltability, but you can also use Monterey Jack, pepper jack (for a bit of spice), or a Mexican cheese blend.
3. Can I make this cornbread without a cast iron skillet?
Yes, if you don’t have a cast iron skillet, you can use a regular baking dish or cake pan. The cast iron skillet gives a crispier crust, but other pans will work as well—just ensure they are well-greased to prevent sticking.
4. How do I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the oven to restore its texture.
5. Can I make this cornbread gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Just make sure to use a gluten-free cornmeal as well. Check the labels to ensure all ingredients are gluten-free.
6. Can I add meat or other ingredients to the cornbread?
Absolutely! Some variations include adding cooked bacon, sausage, or ground beef for extra flavor and heartiness. You can also mix in jalapeños for more spice or other vegetables like diced tomatoes or black beans.
7. Can I make this cornbread dairy-free?
Yes, you can make this recipe dairy-free by using plant-based milk (such as almond or soy milk) mixed with 1 tablespoon of vinegar as a buttermilk substitute. You can also use dairy-free cheese or omit the cheese altogether. Replace the butter with vegetable oil or a dairy-free butter alternative.
8. How spicy is the cornbread?
The red pepper adds a mild kick of heat, but it’s not overly spicy. If you prefer more heat, you can increase the amount of red pepper or add chopped jalapeños to the batter. Alternatively, reduce or omit the red pepper for a milder version.
9. Can I use this recipe for cornbread muffins?
Yes! Simply divide the batter into a greased muffin tin and bake at 400°F for 15-20 minutes or until golden and a toothpick inserted into the center comes out clean.
These FAQs should help you achieve the perfect Mexican Cornbread, whether you’re adjusting for dietary needs or simply experimenting with flavors!
Total Time: 40 minutes
Servings: 8-10
Enjoy this delicious Mexican Cornbread, a flavorful twist on the classic Southern side!