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Kristina Vänni
Kristina Vänni
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
published May 1, 2022
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A tender and delicious square of this cornbread alongside a warm bowl of chili is a match made in mealtime heaven.
Serves9Prep10 minutesCook30 minutes to 35 minutesJump to Recipe
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A tender and delicious square of cornbread alongside a warm bowl of chili is a match made in mealtime heaven. The hint of sweetness in the cornbread pairs so well with the spice and heat from the chili. If you want to take this pairing and kick it up a notch, next time try making a batch of this Mexican cornbread. It’s everything you already love about cornbread, but taken to a whole new level with the addition of jalapeños, scallions, and pepper Jack cheese. A can of cream-style corn is stirred into the batter for added texture and moisture, giving the bread a hearty distribution of whole corn kernels in every square.
What Is Mexican Cornbread?
Mexican cornbread is everything you love about traditional cornbread, but with a few extra ingredients to make it slightly spicy and more flavorful. Chopped jalapeños and scallions, along with shredded pepper Jack cheese, are stirred into the batter.
Can You Reheat Mexican Cornbread?
Yes, Mexican cornbread can be reheated in the microwave for about 20 seconds, or until warmed through. It can also be wrapped in foil and reheated in the oven at 350°F for about 15 minutes.
What to Serve with Mexican Cornbread
Mexican cornbread tastes great when served alongside a bowl of chili. It’s also wonderful with other soups and stews, along with grilled meat and even scrambled eggs.
Mexican Cornbread Recipe
A tender and delicious square of this cornbread alongside a warm bowl of chili is a match made in mealtime heaven.
Prep time 10 minutes
Cook time 30 minutes to 35 minutes
Serves 9
Nutritional Info
Ingredients
Cooking spray
- 1 cup
medium-grind yellow cornmeal
- 1 cup
all-purpose flour
- 2 tablespoons
granulated sugar
- 1 tablespoon
baking powder
- 1 teaspoon
kosher salt
- 1 cup
buttermilk
- 1
large egg
- 4 tablespoons
(1/2 stick) unsalted butter
- 2 ounces
pepper jack cheese, shredded (about 1/2 cup)
- 2
medium scallions
- 1
medium jalapeño
- 1 (8 1/4-ounce) can
cream-style corn
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat an 8-inch square baking pan with cooking spray.
Place 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine.
Place 1 cup buttermilk and 1 large egg in a large bowl and whisk to combine.
Prepare the following, adding each to the buttermilk mixture as it is completed: Grates 2 ounces pepper jack cheese on the large holes of a box grater (about 1/2 cup). Trim and thinly slice 2 medium scallions until you have 1/4 cup. Trim and halve 1 medium jalapeño lengthwise; remove the seeds and ribs, then mince until you have 1/4 cup.
Microwave 4 tablespoons unsalted butter in a small-microwave safe bowl until just melted, about 30 seconds. Add the melted butter and 1 (8.25-ounce) can cream-style corn to the buttermilk mixture and stir to combine. Add the flour mixture and stir until just combined. Pour into the baking pan and spread into an even layer.
Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 5 minutes before cutting into squares. Serve warm.
Recipe Notes
Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Filed in:
Bread
Ingredient
mexican
Latin American
vegetarian
corn
