Mexican Cornbread
A spicy, cheesy riff on traditional skillet cornbread!
Servings 8 generous slices
Calories 411kcal
Ingredients
- 1 ½ cups whole grain yellow cornmeal 198 grams, preferably medium grind
- 1 cup White Whole Wheat Flour 120 grams
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt or 1 teaspoon kosher salt
- 1 tablespoon sugar
- 8 tablespoons butter (stick)
- 1 cup buttermilk
- ¾ cup frozen corn 99 grams, thawed
- 2 large eggs
- 1 jalapeño pepper seeded and finely chopped, (see recipe note #2)
- 4 green onions thinly sliced
- 4 ounces sharp cheddar cheese or Monterey Jack, grated
- 2 tablespoons avocado oil or other high heat vegetable oil
Instructions
- Place a 10-inch cast iron skillet in a cold oven on center rack. Turn oven to 400°F, allowing the pan to preheat.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
- Melt butter and set aside to cool.
- In a blender or combine buttermilk, corn and eggs; mix until smooth.
- Pour buttermilk mixture and melted butter into cornmeal mixture. Add jalapeño, green onion and shredded cheese; fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.
- With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.
- Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.
Video
Notes
- You can use all-purpose flour in place of the white whole wheat flour if you prefer.
- I recommend wearing gloves when handling raw jalapeños as their juices can be highly irritating to skin.
Nutrition
Calories: 411kcal | Carbohydrates: 40g | Protein: 11g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 418mg | Potassium: 350mg | Fiber: 4g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 4.8mg | Calcium: 206mg | Iron: 1.8mg