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.
Servings: 9 Servings
Calories: 219kcal
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: 1g | Calories: 219kcal | Carbohydrates: 29g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 502mg | Fiber: 2g | Sugar: 9g
