Mexican Cornbread With Corn and Peppers
A popular Mexican cornbread combines cornmeal, buttermilk, creamed corn, Monterey Jack cheese, and diced peppers and onions, requiring only 15 minutes of active preparation.
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Instructions
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Preheat the oven to 350 F (180 C).
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In a large bowl, combine 1 cup yellow cornmeal, 1/3 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon kosher salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
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In a separate medium bowl, mix 2 beaten eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1 (8-ounce) can cream style corn, 1/4 cup finely chopped onion, 2 tablespoons chopped red and green bell pepper, 1 to 2 tablespoons finely chopped jalapeño (if using), and 1/2 cup shredded Monterey Jack cheese.
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Add the wet mixture to the dry ingredients and stir until just moistened.
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Pour the batter into a well-greased 9-inch-square baking pan.
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Bake for 30 to 35 minutes until browned, then cool for 10 minutes before removing from the pan.