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Savory Mexican Cornbread


If you are planning a Cinco de Mayo feast, you are going to need a satisfying side dish to accompany your meal.

A Savory Mexican Cornbread is the perfect canvas for sopping up the sauce.  And for those of you who can’t have your food touching (you know who you are) it’s okay to keep it on a separate plate.

This cornbread does not have a dense, hockey puck-like consistency.  Instead it is cakey and very moist.  Void of any overwhelming flavor, it makes the perfect sidekick for an already flavorful meal.  It melds nicely.

I know lots of people stick with their Jiffy cornbread from a box but this has such a better consistency and does not take much effort to put together.

If you are like me and enjoy your cornbread sweet, butter and honey are a stunning addition to each slice.  You must try it.

Let’s make it together….


Here’s what you will need:  Shredded sharp Cheddar cheese, buttermilk, vegetable oil, eggs, cream-style corn, chopped green chiles, cornmeal, all-purpose flour, baking powder, baking soda and salt.  Optional garnishes include: Jalapenos, cilantro, honey and butter.


In a large bowl mix 1-1/2 cups shredded sharp Cheddar cheese, 3/4 cup buttermilk, 1/3 cup vegetable oil, 2 eggs, 1 can (8.5 oz) cream-style corn and 1 can (4 oz) chopped green chiles.


In another bowl mix 1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.  Add to cheese mixture; stir just until dry ingredients are moistened.


Generously spray a 1-1/2 quart casserole dish with cooking spray.  Pour mixture into casserole.  I garnished the top with some jalapenos and cilantro but it’s totally optional.  Bake 40 to 50 minutes in a 375 degree oven or until cornbread is a deep golden brown and toothpick inserted in center comes out clean.  Cooking times are going to vary based on width and height of the pan you use.  My dish was 10″ in diameter and 1-3/4″ deep.  My cooking time was 41 minutes. 


Cool in the pan 10 minutes and slice into wedges.  Serve warm.


I love jalapenos.


I covered mine with butter and honey. It was so good.


A cornbread four-way.

Savory Mexican Cornbread
Inspired by Easy Mexican Meals

1-1/2 cups (6 oz) shredded sharp Cheddar cheese
3/4 cup buttermilk
1/3 cup vegetable oil
2 eggs
1 can (8.5 oz) cream-style corn
1 can (4 oz) chopped green chiles
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional garnishes: Jalapenos, cilantro, honey and butter

In a large bowl mix cheese, buttermilk, vegetable oil, eggs, corn and green chiles.

In another bowl mix cornmeal, all-purpose flour, baking powder, baking soda and salt.  Add to cheese mixture; stir just until dry ingredients are moistened.

Generously spray a 1-1/2 quart casserole dish with cooking spray.  Pour mixture into casserole.  I garnished the top with some jalapenos and cilantro but it’s totally optional.  Bake 40 to 50 minutes in a 375 degree oven or until cornbread is a deep golden brown and toothpick inserted in center comes out clean.  Cooking times are going to vary based on width and height of the pan you use.  My dish was 10″ in diameter and 1-3/4″ deep.  My cooking time was 41 minutes. 

Cool in the pan 10 minutes and slice into wedges.  Serve warm.

Drench in honey and butter if you desire.

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Comments

  9. Could those pictures show more yellow/orange goodness (enhanced with a few more colors)? I don’t think so. And, you had yours with honey. Yum. Spread the honey love … as beekeepers that makes us very happy. This is another easy recipe for me to convert to gfe, Cathy. You remain one of the best recipe sources ever–thank you!

    Shirley

    Reply

  14. I think it’s possible that I just gained 10lbs reading this. I could quite easily eat that entire pan of Mexican cornbread.

    Ya know Cathy, you’re taking all the work out of my Cinco de Mayo menu planning! Thanks!

    Reply

  20. My corn bread turns out terrible. I am so eager to try your recipe. I have had cornbread from Z’Tejas Southwestern Grill when I visited Seattle and I loved their spicy recipe. I always go back there when I cross the border for shopping trips.
    Now I can try your version at home.

    Reply

  22. I just wanted to let you know that I made your lemon ginger scalloped sweet potatoes the other night for friends of mine and their toddler, who NEVER eats anything potato, loved them. She’s tried so many potato dishes – sweet, red, idaho, gold – and he just spits them out. But your recipe, he kept demanding more.

    The corn bread looks fantastic, too. I love your recipes. They are relatively easy to execute, but taste like they took all day. I just knew you’d be tickled to read that story.

    Reply

  31. I grew up eating mexican cornbread…it is one of my very favorites….

    you are my idol as far as the blog queen who gets the most comments on every post….you are amazing!

    Reply

  34. My mouth is watering as I scrutinize those lovely pictures! What a delicious-looking cornbread! I love jalepenos as well, but I’ve never thought of garnishing the batter with them before sticking it in the oven! Thanks for the great idea!

    Reply

  37. Awesome! Cornbread is such a comfort food for me…It’s a childhood thing. We had cornbread served with quite a few meals. I love your Mexican version. Can’ wait to try it!

    Reply

  39. Hi Cathy .. looks delicious – I love Cornbread .. we used to have it in South Africa .. it’s not so popular here .. and I haven’t been able to get buttermilk here .. I should try again.

    Thank you –
    Hilary Melton-Butcher
    Positive Letters

    Reply

  43. Gosh – cornbread is something I never think of making, though I can’t for the life of me think why not. I would just lap that stuff right up, especially with the butter and honey!

    Reply

  44. YUM. Your last 2 Mexican-style dishes have my mouth watering—love them both. I’ve always wanted to try Jalapeno Cornbread and now you’ve convinced me. Served with ice cold Mexican beer, I’ll be set!

    Reply

  45. I had some zucchini I needed to use up and I love the zucchini and onion saute thing. I saw your recipe and I had a brainstorm. I wanted to share with you your influence! It turned out great, now I have to make your mex version next….

    Reply

  46. “moist” is an understatement here–good gadalack, it’s practically wet! i love it. i’m particularly fond of your decorative cilantro and jalapeno placement–very clever and attractive. 🙂

    Reply

  52. Made this recipe today for lunch and served with pinto beans and smoked sausage. The cornbread was a delicious compliment to the meal. The cilantro on top was eye pleasing and added a subtle taste. I loved it and so did everyone else!! Thanks, Cathy.

    Reply

  56. This looks so good! But I have to ask: is it very hot, like spicy hot? My mother is very sensitive to anything spicy so I would appreciate it if you would let me know!

    Reply

  59. Oh no!!!!!!! What happened to your blog settings? I no longer see your full blog content in my Google Reader, I just see the first few lines! Yours is my one of my favorite blogs of all times, but I like to see content without having to click! Please tell me it isn’t so….

    The bread looks delish, by the way! 🙂

    Reply

    • I added Hatch chiles to the recipe! This is the best recipe for cornbread! It’s a keeper. Adding the butter and honey was over the top and so delicious!

      Reply

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