Ingredients:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1/4 cup vegetable oil
– 2 large eggs
– 1 cup corn kernels (fresh, frozen, or canned)
– 1/2 cup diced jalapeños (fresh or pickled)
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat the Oven:
– Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet.
2. Mix Dry Ingredients:
– In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk together until well mixed.
3. Combine Wet Ingredients:
– In another bowl, whisk together the milk, vegetable oil, and eggs until smooth.
4. Combine Mixtures:
– Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Add Corn and Jalapeños:
– Gently fold in the corn kernels, diced jalapeños, and shredded cheddar cheese until evenly distributed.
6. Bake the Cornbread:
– Pour the batter into the prepared baking dish or skillet. Spread it evenly.
– Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
– Allow the cornbread to cool for a few minutes before slicing. Garnish with chopped cilantro if desired.
Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 9
Enjoy this deliciously moist and flavorful Mexican Cornbread, perfect as a side dish or a snack! 🌽🇲🇽
