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mexican cornbread recipes

Mexican Cornbread (Skillet Style)

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Calories: 255
Ingredients Method

Ingredients
  

  • 1.25 cup cornmeal yellow
  • 0.75 cup flour all-purpose
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 1.25 cup buttermilk
  • 2 each eggs
  • 0.33 cup butter melted, plus more for the pan
  • 1 cup cheddar cheese shredded
  • 1 cup corn kernels fresh or thawed frozen, dried well
  • 2 each jalapeno seeded and diced

Method
 

  1. Put a buttered 10 inch cast iron skillet in the oven and heat both to 400F. The hot pan is what makes the crust.
  2. Whisk the cornmeal, flour, baking powder, salt and sugar in one bowl; the buttermilk, eggs and melted butter in another.
  3. Fold wet into dry until just combined; streaks of flour are fine. Overmixing toughens cornbread.
  4. Fold in the cheese, corn and jalapeno with as few strokes as possible.
  5. Pour the batter into the hot skillet; it should sizzle at the edges on contact.
  6. Bake 25 to 30 minutes, until golden and a toothpick in the center comes out with moist crumbs, not wet batter.
  7. Cool in the pan 10 minutes before cutting; the crumb finishes setting as it cools.