Mexican Cornbread Recipe
This is the best Mexican Cornbread recipe out there! With only 5 minutes of prep time, it is incredibly simple to make. Made with creamed corn, cheese, and peppers, it's moist, and delicious.
Servings: 9
Calories: 279kcal
Ingredients
- 1 cup cornmeal
- 1/3 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup creamed corn
- 2 tablespoons chopped green onion
- 3 tablespoons chopped red pepper
- ½ cup grated cheddar cheese
Instructions
- Preheat oven to 350F.
- Grease a square 8x8 inch baking pan. Set aside.
- In a medium bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Set aside.
- In a large bowl mix together the eggs, buttermilk and vegetable oil.
- Stir in the creamed corn, onion, red pepper and cheese.
- Mix the whisked dry ingredients into the egg mixture until they are incorporated.
- Pour the batter into the greased baking pan.
- Bake for 35 minutes.
- Cut into squares and serve warm. Delicious with chili or soup.
Nutrition
Serving: 9g | Calories: 279kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 349mg | Potassium: 244mg | Fiber: 2g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg