Mexican Cornbread
11 ingredients
6 steps
Ingredients
- 1 cup All-purpose Flour
- 1 cup Cornmeal
- 1 Tablespoon Baking Powder
- 1/2 cups Granulated Sugar
- 1/2 cups Shredded Sharp Cheddar Cheese
- 1/2 cups Shredded Pepper Jack Cheese
- 2/3 cups Buttermilk
- 2 whole Large Eggs
- 1 can (8 Oz. Size) Cream Style Corn
- 1 can (4 Oz. Size) Diced Green Chiles (optional)
- 1/2 sticks Unsalted Butter, melted
Directions
-
11. Preheat oven to 400°F.
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22. In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, sugar, and cheeses until well mixed.
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33. In a separate medium-sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.
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44. Slowly add wet mixture to dry mixture and mix together until well combined.
-
55. Coat a cast iron skillet or baking pan with shortening or spray with nonstick baking spray until fully covered. Add cornbread mixture to skillet. Optional: Sprinkle additional shredded cheeses on top of cornbread batter.
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66. Place in oven for 23-26 minutes until cornbread is done. Remove from oven and serve.
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