Fluffy and buttery, this Mexican Cornbread recipe is one of the best cornbreads you will ever have. The batter for this easy side dish can be made in under 10 minutes. Bake it while you do the other dinner preps.
¾cupcornmealuse fine, medium, or coarsely ground depending on your liking. I like to use medium-ground
2cupsall purpose flouruse whole wheat flour for a healthier version
1tablespoonbaking powder
½teaspoonbaking soda
1teaspoonsalt
1tablespoongranulated sugar
½cupvegetable oil
2large eggs
1 and ½cupbuttermilkIf buttermilk is not available, add 4-5 drops of lime juice in 1 and ½ cups of milk and keep aside for 5 minutes. Use this mixture in place of buttermilk
½cupchopped onions
½cupchopped mixed bell peppers
½cupcorn kernels
1chopped Jalapenofresh or canned
1cupshredded cheddar cheese
Instructions
Preheat the oven to 375 degrees F (180 degrees C). Grease a 9-inch cake pan with butter and line it with parchment paper. I only line the pan at the bottom but you can line the sides too.
Add medium-grind cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar in a medium-size mixing bowl and mix well using a wire whisk.
Stir in vegetable oil, eggs, and buttermilk.
Mix using a wire whisk just until just combined. Do not over mix at this stage otherwise the bread will come out dense.
Fold onion, mixed bell peppers, corn kernels, jalapeno, and cheddar cheese in the batter using a silicon spatula.
Pour the batter into the prepared pan.
Keep the pan in the middle rack of the oven and bake for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove the pan from the oven and let it cool for 5 minutes. Transfer the bread to a cooling rack and gently remove the parchment paper. Cool completely. Cut into slices and serve.
Notes
You can add more cheese to the batter if you wish to.Adjust the amount of Jalapeno according to your taste.