Mexican Cornbread

Mexican Cornbread
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
277 Calories
15g Fat
27g Carbs
9g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 277
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7g 34%
Cholesterol 62mg 21%
Sodium 416mg 18%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Protein 9g
Calcium 289mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Mexican cornbread features diced green chiles, sweet corn, and cheddar cheese. We like to use fresh Anaheim or poblano chile peppers, but you can substitute canned green chiles.

The chile peppers have a tough outer skin, so we char them on a dry skillet and then steam them in a paper bag. Steaming them in the bag makes it easy to slip the skins off, and charring them develops plenty of sweet, smoky flavor. If you're using canned chiles, the skins are already off, so you can skip that step.

These cornbread muffins are great with chili or a seafood dinner.

Ingredients

  • 1 cup all-purpose flour (sifted)
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 eggs (beaten)
  • 1/4 cup melted butter (or shortening)
  • 1/2 cup sugar (but leave out if you don't like it sweet)
  • 1 cup sweet corn (fresh, thawed or canned, drained well)
  • 1 to 2 fresh green chiles (described above or 1/4 cup of canned diced green chiles)
  • 1 cup shredded cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.​

  3. Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.

  4. Sift together the flour, cornmeal, baking powder, and salt.​

  5. Combine the milk, eggs, butter (or shortening) and sugar.​

  6. Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.​

  7. Pour the batter into your prepared pan and bake the cornbread immediately.

  8. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.

  9. Serve and enjoy.