Mexican Cornbread

This Mexican Cornbread is loaded with cheese and flavor! Serve it with a bowl of chili or any soup of your choice. Mexican Cornbread is also perfect to serve as a side dish for the holidays but can also be enjoyed year round.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: people

Calories: 471kcal

Ingredients

1/2 cup flour
2 tsp baking powder
1 tsp salt or more to taste
1 cup cornmeal
1 jalapeno seeded and diced
1/2 medium onion
1/2 medium red bell pepper
2 eggs
1/4 cup corn oil
1 cup buttermilk
1/4 cup sour cream
1 1/4 cup sharp cheddar cheese reserve 1/4 cup for topping off the cornbread
1 1/4 cup monterey jack cheese reserve 1/4 cup for topping off the cornbread

Instructions

In a bowl, combine your flour, cornmeal, baking powder and salt. These are your dry ingredients.
Immediately begin chopping and dicing your onion, red bell pepper and jalapeno. Remove the seeds from the jalapeno unless you want the cornbread extra spicy.
In a separate bowl, mix together your eggs, corn oil, sour cream, buttermilk, creamed corn, canned corn, jalapeno, onion, red bell pepper, sharp cheddar cheese and monterey jack cheese.
Combine your dry ingredients with your wet ingredients and gently mix. Make sure all the ingredients are well incorporated.
Pour your Mexican Cornbread batter into an oven safe baking dish.
Sprinkle the top with more sharp cheddar cheese and monterey jack cheese, if desired.
Bake in a preheated oven at 350 degrees F for 50-55 minutes. You’ll know it’s ready when the top is a golden color. You may also place a toothpick into the center of your cornbread. If it comes out dry, it’s ready.

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