Mexican Cornbread

How to make Mexican Cornbread

Ingredients

1.5 cups self-rising cornmeal mix

1.5 tbsp granulated sugar

1/2 teaspoon salt

3/4 cup shredded cheddar cheese

1/2 cup vegetable oil

1/2 cup chopped onion

1 tablespoon diced jalapeño, seeds removed

3/4 cup milk

1 egg

1/2 cup canned creamed corn

Instructions

Place a seasoned cast-iron skillet (or 8-inch round cake pan) in the oven and preheat to 350.

In a large bowl, mix together all ingredients.1.5 cups self-rising cornmeal mix,1.5 tbsp granulated sugar,1/2 teaspoon salt,3/4 cup shredded cheddar cheese,1/2 cup chopped onion,1 tablespoon diced jalapeño, seeds removed,3/4 cup milk,1 egg,1/2 cup canned creamed corn,1/2 cup vegetable oil

Pour a tablespoon of vegetable oil into a skillet and swirl it a bit to cover the bottom (the skillet is hot so please hold it with a potholder).

Pour the cornbread batter into the skillet and bake it for 30-40 minutes or until it’s golden brown on top.

Turn it out onto a plate, cut, and serve.

Nutrition Information:

Frequently Asked Questions:

Can I use regular cornmeal instead of self-rising cornmeal mix?

Yes, you can use regular cornmeal instead of self-rising cornmeal mix.

If you use regular cornmeal, you will need to add a leavening agent like baking powder (about 1.5 teaspoons per 1 cup of cornmeal) and salt to the dry ingredients to achieve similar results.

Can I adjust the level of spiciness in the cornbread?

Absolutely! The spiciness of the cornbread depends on the amount of diced jalapeño you use. If you prefer a milder version, you can reduce the amount of jalapeño or remove the seeds before dicing.

For a spicier kick, you can add more jalapeño or even include some of the seeds.

Can I substitute the vegetable oil with another type of oil?

Yes, you can substitute vegetable oil with other neutral-flavored oils like canola oil or sunflower oil.

Keep in mind that using oils with stronger flavors like olive oil might alter the taste of the cornbread.

Can I make this cornbread ahead of time and reheat it later?

Yes, you can make the cornbread ahead of time and reheat it when serving. To reheat, wrap the cornbread in aluminum foil and warm it in the oven at a low temperature (about 300°F/150°C) for 10-15 minutes or until heated through.

Can I freeze the cornbread for later consumption?

Yes, you can freeze the Mexican Cornbread. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or resealable freezer bag.

It should last in the freezer for up to 2-3 months. Thaw the cornbread in the refrigerator or at room temperature before reheating.

What can I use as a substitute for self-rising cornmeal mix?

If you don’t have self-rising cornmeal mix, you can make your own by combining regular cornmeal with baking powder and salt.

For every 1 cup of cornmeal, mix in 1.5 teaspoons of baking powder and 1/2 teaspoon of salt. This will give you the equivalent of self-rising cornmeal mix.

Can I use a different type of cheese instead of cheddar?

Absolutely! While cheddar cheese adds a delicious flavor, you can experiment with other types of cheese to suit your taste preferences.

Monterey Jack, pepper jack, or even a Mexican cheese blend would work well in this recipe.

Can I make this recipe gluten-free?

Yes, you can make this Mexican Cornbread gluten-free by using a gluten-free self-rising cornmeal mix or by making your own gluten-free version with gluten-free cornmeal, baking powder, and salt.

Can I make the cornbread less spicy?

Certainly! If you prefer a milder version, you can reduce or omit the diced jalapeño.

You can also remove the seeds and white membrane from the jalapeño before dicing, as most of the heat is concentrated in those parts.

Can I add other ingredients to the cornbread?

Absolutely! This recipe can be versatile, and you can customize it by adding ingredients like corn kernels, diced bell peppers, cooked bacon, or chopped green onions for additional flavor and texture.