Best Mexican Cornbread Recipe

Mexican Cornbread – WellPlated.com

WebMar 28, 2023 · Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature. In a large, separate bowl, whisk …

Rating: 4.9/5(48)
1. Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
2. Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
3. In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
4. Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.

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Mexican Cornbread Kim's Cravings

WebDec 1, 2023 · First things first, preheat your oven to 400 degrees F, and then whisk together cornmeal, flour, baking powder, baking soda, salt, …

1. Preheat oven to 400ºF.
2. Whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cheese. Add the chiles, eggs, buttermilk, and melted butter; mix well to combine.
3. Pour batter into a greased or parchment lined 9-inch square casserole dish and bake for 25-30 minutes and until golden brown.
4. Serve warm with honey and/or butter. Or serve with chili, soup or pulled pork.

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Mexican Cornbread EatingWell

WebApr 22, 2024 · Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F. Whisk cornmeal, flour, …

1. Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F.
2. Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine1/2 cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining 1/2 cup corn and green chiles. Stir until just combined.
3. Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.
4. Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.

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