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Mexican Cornbread
The cornbread was perfect, crumbly but still moist, with the great taste of cheddar cheese. And the pepitas (which are hulled and roasted pumpkin seeds) added a bit of a salty crunch.
5
from
6
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Cuisine:
American, Southwest
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
9
Servings
Calories:
219
kcal
Author:
Jenni - The Gingered Whisk
Ingredients
1
cup
yellow cornmeal
½
cup
all purpose flour
2
teaspoons
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
8
ounce
can cream style corn
1 ½
cups
buttermilk
¼
cup
unsalted butter
melted and cooled to room temperature
2
eggs
3
Tablespoons
honey
½
cups
shredded cheddar cheese
1
jalapeño pepper
de-seeded and minced
2
green onions
sliced thin
Instructions
Preheat the oven to 350 F.
Spray an 8x8 baking dish or 8" cast iron skillet with cooking spray and set aside.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In a medium mixing bowl, whisk together the can of creamed style corn, buttermilk, melted butter, eggs, and honey.
Add the buttercream mixture to the large bowl with the dry ingredients and gently mix until just barely combined.
Fold in the shredded cheddar cheese, minced jalapeño, and diced green onions.
Pour the batter into the prepared baking dish.
Bake in preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes before slicing and enjoying!
Nutrition
Serving:
1
g
|
Calories:
219
kcal
|
Carbohydrates:
29
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
63
mg
|
Sodium:
502
mg
|
Fiber:
2
g
|
Sugar:
9
g