|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 2g||6%|
|*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.|
Mexican or Tex-Mex cornbread is always a hit. It is probably one of the most popular non-traditional, if not the most popular. The tasty cornbread pairs well with barbecue or grilled items such as ribs, chicken, or even grilled fish. It's also an excellent side dish with chili and bean dishes. Serve Mexican cornbread with your entree and a crisp side salad or cooked greens.
This version is made super moist with cream-style corn and sour cream. The cheddar cheese adds flavor and more moisture to the cornbread. Pepper jack cheese or a Mexican blend of cheeses would be fabulous as well.
This recipe contains mild chile peppers which produce a mild cornbread. If you'd like to kick up the spiciness, you can add a few tablespoons of finely chopped fresh or canned jalapeño peppers along with the mild peppers.
These instructions tell how to make it in an 8-inch or 9-inch skillet that you can place in the oven. You can make it in a 9-inch square baking dish or a round cake pan instead if you prefer, although it won't look as rustic as it would in the skillet.
- Vegetable oil (to grease the skillet)
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup sour cream
- 1 (8-ounce) can cream-style corn
- 1 (4-ounce) can green chile peppers (chopped, drained)
- 1/3 cup shortening (or butter, melted)
- 1 cup shredded cheddar cheese (or Mexican blend of cheeses)
Gather the ingredients.
Heat the oven to 375 F.
Brush an 8-inch or 9-inch skillet with vegetable oil; place it over medium heat on the stovetop or in the preheating oven while you prepare the cornbread batter. Alternatively, grease an 8-inch or 9-inch baking pan.
In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and baking soda; stir to blend. In another bowl, whisk the eggs with the sour cream, corn, and peppers. Add the melted shortening or butter and stir to blend.
Add the wet mixture to the dry ingredients along with the shredded cheese; stir until blended.
Spoon the batter into the hot skillet and spread evenly.
Bake the cornbread in the preheated oven for about 35 minutes, or until nicely browned and a toothpick inserted into the center comes out clean.
Cut the cornbread into wedges and enjoy!
- Serve the cornbread wedges from the skillet for a cozy family-style presentation.
- Heating the oiled iron skillet before adding the batter makes for a crispier crust. The batter hits the hot oil and begins to cook immediately.
- Just before the cornbread goes into the oven, arrange pickled jalapeno rings over the batter. Bake as directed.
- For extra heat and flavor, use shredded pepper jack cheese or a Mexican blend instead of cheddar.
- Instead of mixing all of the ingredients into the batter, make a layered cornbread. Leave the peppers and cheese out of the batter. Spread half of the batter in the skillet and top it with the peppers and cheese; spread the remaining batter over the cheese layer.