Description
This classic Mexican Cornbread Recipe is a delicious, homemade side dish that’s perfect for any Southwestern-inspired meal. With its golden-brown crust, tender crumb, and bold jalapeño and cilantro flavors, it’s a family-favorite comfort food.
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 jalapeño, seeded and finely chopped
– 2 tablespoons fresh cilantro, chopped
Instructions
1. – Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. – In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. – In a separate bowl, beat the milk and eggs together. Stir in the melted butter.
4. – Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped jalapeño and cilantro.
5. – Pour the batter into the prepared baking pan and spread evenly.
6. – Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
7. – Allow to cool for 5 minutes before cutting into squares and serving.
Notes
– For a spicier cornbread, leave some or all of the jalapeño seeds in.
– Serve the cornbread warm, with butter, honey, or your favorite chili or stew.
– Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican, Southwestern