Cheesy Mexican Cornbread

The first time I baked Cheesy Mexican Cornbread, it was a crisp fall evening. The aroma of freshly baked cornbread wafted through my kitchen, wrapping me in a warm embrace as I eagerly anticipated its golden crust and cheesy goodness. There’s something undeniably comforting about cornbread, especially when it’s loaded with flavors that transport you straight to a fiesta! I remember gathering with friends, each bite of this savory delight sparking laughter and conversation. Whether it’s served alongside a spicy chili or enjoyed on its own with a touch of butter, this cornbread has become a cherished staple in my home. It’s the kind of dish that not only fills your stomach but also warms your heart. I can’t wait to share this recipe with you, as it’s one that will surely become a favorite in your household too!

Cheesy Mexican Cornbread Shopping List

When it comes to creating the perfect Cheesy Mexican Cornbread, the selection of ingredients plays a vital role in ensuring a flavorful outcome. Each ingredient complements the others to create a harmonious blend that results in a moist, cheesy delight that you will love. Here’s a breakdown of the essential components that make this dish stand out.

• Cornmeal: The star of the dish, it gives the cornbread its unique flavor and texture.
• Whole Wheat Flour: Adds a wholesome depth and helps balance the sweetness of the corn.
• Coconut Sugar: Provides a subtle sweetness without overpowering the other flavors.
• Baking Powder: Essential for that perfect rise, giving the cornbread its light and fluffy texture.
• Salt: Enhances the overall flavor of the cornbread, making all the ingredients pop.
• Eggs: Binds everything together and contributes to the moisture of the cornbread.
• Milk: Adds creaminess and helps achieve the desired batter consistency.
• Butter: Introduces richness and a lovely flavor that pairs perfectly with the cheese.
• Diced Green Chiles: Infuses the cornbread with a delicious kick, adding just the right amount of heat.
• Corn: Fresh or frozen, it adds sweetness and texture to each bite.
• Onion: Provides a savory depth that balances the sweetness of the cornbread.
• Mexican Cheese Blend: Melts beautifully, creating gooey pockets of cheese throughout the cornbread.

The Method for Cheesy Mexican Cornbread

Now that we have our ingredients ready, let’s dive into the method behind this tempting Cheesy Mexican Cornbread. It’s all about the right mix and timing to ensure that perfect rise and texture. Follow these steps for a mouthwatering result!

1. Preheat your oven to 400 degrees. Ensuring the oven is hot enough will help the cornbread rise beautifully.
2. In a mixing bowl, combine the cornmeal, whole wheat flour, coconut sugar, baking powder, and salt. This mixture is the base of your cornbread.
3. In a separate bowl, whisk together the eggs, milk, and butter until fully combined. This will create a creamy mixture that will blend seamlessly with the dry ingredients.
4. Pour the dry ingredients into the wet mixture, combining them gently to avoid overmixing. You want to mix just until combined; it’s okay if there are a few lumps.
5. Now, fold in the diced green chiles, corn, onion, and Mexican cheese blend. This is where the magic happens, as all those tasty ingredients come together.
6. Prepare an 8-inch cast-iron skillet or an 8 x 8-inch baking pan by lightly oiling it. This keeps the cornbread from sticking and helps achieve that golden crust.
7. Carefully pour the cornbread mixture into the prepared skillet or pan, spreading it evenly.
8. Bake in the preheated oven for 20 to 25 minutes. Keep an eye on the edges, which should become golden brown while the center remains fluffy.
9. To test for doneness, insert a toothpick into the center; it should come out clean when the cornbread is ready.
10. Once baked, remove from the oven and let it cool slightly before serving. It’s at its best when warm and gooey!

Ways to Adapt This Recipe

There are so many exciting ways to adapt your Cheesy Mexican Cornbread to suit your taste or dietary needs. Here are some tips to get you started:

• Storage: Store any leftovers in an airtight container at room temperature for up to three days.
• Freezing: Wrap individual pieces in plastic wrap and freeze for up to three months for a quick meal later.
• Pairing: This cornbread pairs beautifully with chili, soups, or even salads for a delightful meal.
• Spice Level: Adjust the heat by using mild or hot diced green chiles according to your preference.
• Cheese Variations: Try different types of cheese such as pepper jack for an extra kick or cheddar for a milder flavor.
• Gluten-Free Option: Substitute the whole wheat flour with a gluten-free blend to make this recipe suitable for gluten-sensitive individuals.

What Complements This Cheesy Mexican Cornbread

• Spicy Chili: Pair this cornbread with a hot bowl of chili for a hearty meal.
• Fresh Salad: Serve alongside a fresh green salad to balance the richness of the cornbread.
• Family Gatherings: This dish is perfect for gatherings, making it a crowd-pleaser at potlucks or family dinners.
• Comforting Dinner: Serve it as a comforting option for a cozy dinner on a chilly night.
• Storage Tips: Leftovers can be stored at room temperature, so you can always have a tasty snack on hand.
• Seasonal Pairings: Enjoy this cornbread during fall for a festive touch, or year-round for its deliciousness!

FAQ

Conclusion

The Cheesy Mexican Cornbread is more than just a side dish; it’s a warm, inviting addition to any meal that brings people together. Its deliciously cheesy flavor and comforting texture make it a must-try for anyone who loves cornbread. I encourage you to give this recipe a go, whether for a family dinner, a gathering with friends, or just a cozy night in. You won’t be disappointed with the warmth and joy it brings to your table!

Cheesy Mexican Cornbread

The ultimate comfort food, Cheesy Mexican Cornbread is a deliciously moist and cheesy dish that will satisfy your cravings! With a hint of spice from the chiles and a perfect blend of flavors, it's an easy weeknight dinner that everyone will love. Make it tonight for a true crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Course: Side Dishes

Cuisine: Mexican

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Cornmeal
• 1 cup Whole Wheat Flour
• 2 tablespoons Coconut Sugar
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 egg Eggs slightly beaten
• 1 3/4 cups Milk
• 3 tablespoons Butter melted
• 4 1/2 ounces Diced Green Chiles can
• 1/2 cup Corn fresh or frozen
• 1 tablespoon Onion minced
• 1/2 cup Mexican Cheese Blend low-fat, shredded

Equipment

• Oven
• Blender
• Skillet
• Frying Pan
• Cutting Board
• Whisk
• Mixing Bowl

Method

 

1. Preheat your oven to 400 degrees. Ensuring the oven is hot enough will help the cornbread rise beautifully.
2. In a mixing bowl, combine the cornmeal, whole wheat flour, coconut sugar, baking powder, and salt. This mixture is the base of your cornbread.
3. In a separate bowl, whisk together the eggs, milk, and butter until fully combined. This will create a creamy mixture that will blend seamlessly with the dry ingredients.
4. Pour the dry ingredients into the wet mixture, combining them gently to avoid overmixing. You want to mix just until combined; it’s okay if there are a few lumps.
5. Now, fold in the diced green chiles, corn, onion, and Mexican cheese blend. This is where the magic happens, as all those tasty ingredients come together.
6. Prepare an 8-inch cast-iron skillet or an 8 x 8-inch baking pan by lightly oiling it. This keeps the cornbread from sticking and helps achieve that golden crust.
7. Carefully pour the cornbread mixture into the prepared skillet or pan, spreading it evenly.
8. Bake in the preheated oven for 20 to 25 minutes. Keep an eye on the edges, which should become golden brown while the center remains fluffy.
9. To test for doneness, insert a toothpick into the center; it should come out clean when the cornbread is ready.
10. Once baked, remove from the oven and let it cool slightly before serving. It’s at its best when warm and gooey!

Notes

• Tip 1: Store any leftovers in an airtight container at room temperature for up to three days.
• Tip 2: Wrap individual pieces in plastic wrap and freeze for up to three months for a quick meal later.
• Tip 3: This cornbread pairs beautifully with chili, soups, or even salads for a delightful meal.
• Tip 4: Adjust the heat by using mild or hot diced green chiles according to your preference.
• Tip 5: Try different types of cheese such as pepper jack for an extra kick or cheddar for a milder flavor.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.