This Mexican-Style Cornbread recipe adds a zesty twist to the classic cornbread by incorporating traditional Mexican flavors. With the perfect balance of sweetness from the corn and heat from the spices, this cornbread is sure to impress your guests. It's great served as a side dish at BBQs or as a standalone snack. Whip up a batch and enjoy the mouthwatering aroma of homemade Mexican cornbread filling your kitchen!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1 cup corn kernels
- 1/2 cup diced jalapenos (optional)
- 1 cup shredded cheddar cheese
Directions
- Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cayenne pepper, cumin, and paprika.
- In a separate bowl, combine the buttermilk, melted butter, and honey.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the corn kernels, diced jalapenos (if using), and shredded cheddar cheese.
- Pour the batter into the greased skillet or baking dish and spread it evenly.
- Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool for a few minutes before serving.
- Cut into wedges and serve warm. Enjoy!
