Description
A delightful twist on classic cornbread, blending sweet corn with jalapeños and cheese. Perfect as a side for chili or barbecues.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup corn (canned or frozen)
- 1–2 jalapeños, diced (optional)
- 1 cup shredded cheese (cheddar or pepper jack)
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch skillet or baking dish.
- In a bowl, mix together cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and stir gently.
- Fold in the corn, jalapeños (if using), and shredded cheese.
- Pour the batter into the prepared skillet and bake for 20-25 minutes until golden brown.
- Let the cornbread cool slightly before slicing and serving.
Notes
Customize the heat with more jalapeños or cayenne pepper. Experiment with different cheeses for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg