This super moist Mexican style cornbread gets its fabulous flavor and texture from the cream-style corn and shredded cheese. Onion, bell peppers, and jalapeno peppers give it some nice heat and extra flavor. It's a popular variation of everyone's favorite Southern-style cornbread.
Feel free to substitute mild chopped chile peppers for the jalapeno peppers. Anaheim peppers or more chopped sweet bell pepper would be good as well. Or replace the Monterey Jack cheese with a Mexican-style seasoned cheese.
- 1 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs, beaten
- 1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
- 1/2 cup vegetable oil
- 1 small can (approximately 8 ounces) cream-style corn
- 1/4 cup finely chopped onion
- 2 tablespoons chopped bell pepper (red and green both)
- 1 to 2 tablespoons finely chopped jalapeno pepper, optional
- 1/2 cup shredded Monterey Jack cheese
- Heat the oven to 350 F (180 C/Gas 4).
- In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend.
- In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened.
- Pour the batter into a well-greased 9-inch square baking pan*.
- Bake at 350 for 30 to 35 minutes, or until cornbread is browned.
*For a crispier crust, heat an extra tablespoon of vegetable oil in the oiled baking pan before adding the batter. Or use a 10-inch cast-iron skillet.
- Melted butter may be used instead of vegetable oil.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||4 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||2 g|