Mexican Cornbread
the gingered whisk
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This easy homemade cornbread recipe is a great addition to any meal! Soft and flavorful with the addition of cheese, diced jalapeños, and creamed style corn. Everyone will be begging for seconds of this!
- The Gingered Whisk
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Key Ingredient
Yellow Cornmeal
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– yellow cornmeal – all purpose flour – baking powder – baking soda – salt – cream style corn – buttermilk – unsalted butter – eggs – honey – shredded cheddar cheese – jalapeño pepper – green onions
Ingredients
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MEASUREMENTS!
1.
Preheat the oven to 350 F.
PREHEAT THE OVEN
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2.
Spray an 8x8 baking dish or 8" cast iron skillet with cooking spray and set aside.
PREP THE BAKING DISH
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3.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
WHISK TOGETHER
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4.
In a medium mixing bowl, whisk together the can of creamed style corn, buttermilk, melted butter, eggs, and honey.
WHISK TO COMBINE
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5.
Add the buttercream mixture to the large bowl with the dry ingredients and gently mix until just barely combined.
MIX TO COMBINE
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6.
Fold in the shredded cheddar cheese, minced jalapeño, and diced green onions.
FOLD IN
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7.
Pour the batter into the prepared baking dish.
POUR INTO THE BAKING DISH
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8.
Bake in preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
BAKE
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9.
Allow to cool for 5 minutes before slicing and enjoying!
COOL & ENJOY
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Visit The Gingered Whisk for more notes and tips on making the BEST Mexican Cornbread!
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Enjoy!
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