Easy Mexican Cornbread
A savory Mexican-style cornbread features a blend of cream-style corn, green chile peppers, and cheese, baked to perfection.
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Instructions
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Preheat the oven to 425 F and grease a 9-inch square baking pan.
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In a large bowl, combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.
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Whisk the eggs with buttermilk in a separate bowl, then add this mixture to the dry ingredients, mixing just until blended.
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Stir in the cream-style corn, mild chile peppers, and optional minced jalapeño peppers.
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Pour half of the batter into the prepared pan and sprinkle with half of the shredded cheese.
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Spoon the remaining batter over the cheese layer, then top with the remaining cheese.
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Bake for 20 to 25 minutes, or until the edges are lightly browned and the cornbread is set.