The Ultimate Moist & Cheesy Mexican Cornbread
You will create an unbelievably moist, cheesy, and slightly spicy Tex-Mex side dish packed with sweet corn and jalapeño heat. This recipe avoids dry bread for a tender crumb perfect with chili or soup.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 cup shredded sharp cheddar cheese, divided
- 1 (15 ounce) can creamed corn, undrained
- 1 cup whole kernel corn, drained
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 small jalapeño, seeded and minced (optional)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease an 8×8 inch baking pan or a 9-inch cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, chili powder, and cumin.
- Stir in 3/4 cup of the shredded cheddar cheese and the drained whole kernel corn into the dry ingredients.
- In a separate medium bowl, combine the creamed corn, sour cream, vegetable oil, and eggs. Mix until just combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until the batter is just moistened. Do not overmix; a few lumps are fine.
- Fold in the minced jalapeño, if you are using it.
- Pour the batter into your prepared pan or skillet. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.
Notes
- For an easy shortcut, substitute one box of Jiffy Corn Muffin Mix for the cornmeal, flour, sugar, baking powder, salt, chili powder, and cumin. Follow the Jiffy box directions but add the creamed corn, whole kernel corn, cheese, oil, eggs, and jalapeño to the mix.
- To make this a Mexican Cornbread Casserole, layer the batter over 1 pound of cooked, seasoned ground beef mixed with 1/2 cup black beans before baking.
- If you prefer a sweeter bread, increase the sugar to 1/3 cup.
Nutrition
- Serving Size: 1 square
- Calories: 245
- Sugar: 7
- Sodium: 380
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
- Cholesterol: 45