Mexican Cornbread
This Mexican cornbread is made with fresh green chiles, sweet corn, and shredded cheddar cheese, for a savory cornbread that has a little kick to it.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1cup all-purpose flour , sifted
- 1cup yellow cornmeal
- 1tablespoon baking powder
- ½teaspoon salt
- 1cup milk
- 2eggs, eaten
- ¼cup melted butter, or shortening
- ½cup sugar, optional
- 1cup fresh sweet corn, or frozen and thawed, or canned and drained
- 1to 2 fresh green chiles, or 1/4 cup of canned diced green chiles
- 1cup shredded cheddar cheese
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 400 F.Step 3
Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.Step 4
Sift together the flour, cornmeal, baking powder, and salt.Step 5
Combine the milk, eggs, butter (or shortening) and sugar, if using.Step 6
Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.Step 7
Pour the batter into your prepared pan and bake the cornbread immediately.Step 8
Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.Step 9
Serve and enjoy.