Mexican Cornbread is a bread made of cornmeal and is a famous Native American cuisine. Cornbread is usually baked and it is soft and moist in texture. Here is how to make it.
Mexican food is incomplete without a soft moist cornbread. It is decadent and flavorful and makes a perfect combination with a bowl of soup, pinto beans or refried beans.
You will not believe how easy is it to make it. All you need to do is mix all the ingredients and bake.
This recipe is a little twist to the classic cornbread. I have added cheese and Jalapenos, which make this bread extra delicious and spicy.
Make this easy homemade cornbread from scratch today and impress your family and friends.
This is the best recipe for moist Mexican cornbread. Make it yourself and know.
What is Mexican Cornbread?
It is a soft, moist and decadent quick cornbread made from cornmeal.
It is an important part of Native American cuisine.
It is sweet, spicy and has a little tanginess to it. Sometimes people make it with fresh or creamed corn kernels.
It is an easy one-bowl recipe that doesn’t require any efforts.
How to make layered cornbread?
You can make a layered cornbread to make it a wholesome and complete meal in itself.
You can layer ground beef, minced meat, bacon, sausages, vegetable or a mix of meat and vegetables.
To make layered cornbread, prepare a 9-inch cake pan. Grease and line it. Now pour half the batter in the pan.
Top it with a layer of your choice – beef, meat or vegetables. Now pour the rest of the batter over it. Add Jalapenos and onions as well.
Depending on your tolerance for heat, add Jalapenos.
Now, bake it as per the instructions below.
Cornmeal: Depending on whether you like grainy or smooth cornbread you can choose the variety of cornmeal.
If possible, use medium ground cornmeal to lend extra texture to cornbread.
You can even use regular or finer cornmeal. It works well too.
All-purpose flour: I have used all-purpose flour to make this cornbread.
It gives the body and texture to the cornbread.
Baking Powder and Baking Soda: Use a mix of both to get the perfect rise and fluffiness.
Buttermilk: Buttermilk adds softness and moisture to this bread.
It also adds a little tanginess and balances the spice and sweetness of the cornbread.
If you don’t have buttermilk, just add a few drops of lemon juice in milk and let it sit for 5 minutes.
Your buttermilk is ready.
Granulated Sugar: Cornmeal needs a little sweetness to the cornbread.
Jalapeno: Jalapeno add the required heat and spice to the cornbread. You can remove the seeds to reduce the heat. Increase the amount if you like more heat.
Cheese: I have used cheddar cheese to add the gooey goodness to Mexican cornbread. You can use any cheese that you like. You can even increase the amount.
Can you freeze this Cornbread?
Yes, you can freeze this bread. Wrap the cornbread in a freezer-safe wrap or pack it in Ziploc and freeze it up to 3 months.
To reheat take the cornbread out and heat a little butter in a cast iron pan or skillet on a stove.
Once melted toast the cornbread on it on both sides.
You can even toast it in a toaster. Because heating it in the microwave will make it hard and chewy.
How long can you refrigerate Mexican Cornbread?
You can refrigerate the cornbread for up to 3 days.
You can eat it as a meal by itself or serve it as an accompaniment.
Serve it with chilli, pinto beans, refried beans or a hearty soup.
You can also serve it with mac n cheese or some salad.
Mexican Cornbread Muffins – You can bake the batter in muffin tins and make individual muffins.
Stuffed Mexican Cornbread – Pour half of the batter in the baking tray.
Top with spicy beef, chicken or veg filling and then top with the remaining batter.
Bake as mentioned.
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Step by Step Recipe
Preheat the oven to 375 degrees F (180 degrees C). Grease and line a 9-inch cake pan.
Mix cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a bowl.
Mix oil, eggs and buttermilk in another bowl.
Now mix dry ingredients with wet ingredients just until combined.
Fold onion, Jalapeno and cheese in the batter.
Pour the batter in the prepared pan.
Bake for 40-45 minutes or until a toothpick comes out clean. Remove the pan from the oven and let it cool for 5 minutes. Transfer the bread on a cooling rack and cool completely. Cut into slices and serve.
Mexican Cornbread Recipe
- 3/4 cup Cornmeal
- 2 cups All Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1 and 1/2 cup Buttermilk
- 1/2 cup Onion (Chopped)
- 1 Jalapeno (Chopped)
- 1 cup Cheddar Cheese (Shredded)
- Pre heat the oven to 375 degrees F (180 Degrees C).
- Grease and line a 9 inch cake pan.
- Mix cornmeal, all purpose flour, baking powder, baking soda, salt and sugar in a bowl.
- Mix oil, eggs and buttermilk in another bowl.
- Now mix dry ingredients with wet ingredients just until combined.
- Fold onion, Jalapeno and cheese in the batter.
- Pour the batter in the prepared pan.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Remove the pan from the oven and let it cool for 5 minutes.
- Transfer the bread on a cooling rack and cool completely.
- Cut into slices and serve.