Mexican Cornbread {with Creamed Corn} The Best!
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This Mexican Cornbread is a peppered cornbread that’s full of flavor and ultimate moisture. Melt in your mouth and just enough jalapeno to give it a kick, this made-from-scratch cornbread is the perfect side or delicious snack.
Mexican Cornbread Recipe – Peppered Cornbread with Creamed Corn
Our family loves cornbread, so I make it quite often. Which means, I have lots of cornbread recipes to share with you. If you are looking for more cornbread recipes, then you might like my recipes for
- Cream Cornbread Casserole
- Shortcut Jalapeno and Jiffy Cornbread Recipe
- Cornbread and Ground Beef Mexican Casserole
This cornbread is so moist and delicious. When it’s ready, you’ll think that it’s not done, but it’s really just that juicy and delicious.
The oil adds to the moisture, but the creamed corn definitely steals the show.
Slather some butter on a piece and it’s pure heaven in your mouth.
What does Mexican Cornbread Go With?
Mexican Cornbread is the perfect complement to any robust soup, like chili or tortilla soup. It also goes well as a side to fried chicken, grilled meats, or chicken with dumplings. Another way to enjoy Mexican cornbread is simply as a snack. Warm it up and add a dollop of butter for an afternoon snack.
Tips and tricks for this cornbread…
- This Mexican Cornbread will have a distinct bottom layer that is moister than the rest of the bread. The moisture from the oil and creamed corn in this bread will settle at the bottom and form a super moist layer
- Checking for doneness – insert a toothpick close to the middle of the dish. The toothpick should come out mostly clean with the exception of the moist layer at the bottom
- Jalapenos get their heat from the seeds and the veins. Leave those in for an extra kick, or devein it and remove seeds for a mild flavor
- Store cornbread in a closed container and in the refrigerator for up to 1 week
How do you make Mexican Cornbread from Scratch?
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt
- Using a small bowl, mix the eggs, creamed corn, buttermilk, and oil
- Mix the wet and dry ingredients together
- Add the peppers, cheese, and onions – fold in
- You can bake the cornbread for 30-35 minutes at 350 degrees or until a toothpick inserted comes out clean
Are you ready to make this recipe? Let’s make sure that you have everything you need for this cornbread?
- cornmeal
- all-purpose flour
- sugar – granulated
- baking powder
- baking soda
- salt
- eggs
- cream-style corn
- buttermilk
- vegetable or canola oil
- shredded cheddar cheese
- red bell pepper
- jalapeno pepper
- green onions
How do you make a substitute for buttermilk?
If you find yourself without buttermilk, then simply add 1 Tbsp. per 1 cup of milk and let sit for a few minutes or until it thickens up
Here’s the recipe for this cornbread…
Mexican Cornbread {with Creamed Corn} The Best!
Ingredients
- 1&1/2 cups cornmeal
- 1 Tbsp. flour all-purpose
- 1 Tbsp. sugar – granulated
- 2&1/4 tsp. baking powder
- ¾ tsp. salt
- ½ tsp. baking soda
- 2 large eggs – beaten
- 1 15 oz. cream-style corn
- 1 cup buttermilk
- ⅔ cup vegetable or canola oil
- 2 cups shredded cheddar cheese
- 1 medium red bell pepper – chopped
- 2 jalapeno peppers – seeded. deveined, and chopped
- 5 green onions – sliced
Instructions
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt
- Using a small bowl, combine eggs, corn, buttermilk, and oil
- Add the wet ingredients into the dry and mix well
- Pour in the cheese, peppers, and onions – fold in
- You can bake the cornbread for 30-35 minutes at 350 degrees or until a toothpick inserted comes out clean
Notes
- If you don’t have buttermilk – add 1 Tbsp. of lemon juice to a cup of milk and let sit for about 5 minutes
- store cornbread in a closed container in the refrigerator for up to 1 week
