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Mexican cornbread is a vibrant, flavorful twist on a classic Southern staple, blending the sweetness of cornmeal with bold, spicy flavors from chili peppers, cheese, and sometimes a touch of fresh corn. This dish is a versatile crowd-pleaser, perfect for pairing with soups, stews, or serving as a standalone treat at gatherings. Packed with hearty ingredients, it’s a perfect balance of sweet, savory, and spicy flavors.
Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 1/2 teaspoon garlic powder (optional)
- 2/3 cup half-and-half cream (or use milk)
- 2 large eggs
- 1 1/2 teaspoons seasoning salt (or 1/2 teaspoon white salt)
- 1/3 cup melted butter (or 1/3 cup vegetable oil)
- 1 small onion, finely chopped (or 1 small green onion)
- 1 (14-ounce) can creamed corn
- 1 cup frozen corn, thawed (or 1 cup drained canned corn niblet)
- 1 1/2 cups grated cheddar cheese
- 2 jalapeño peppers, seeded and finely chopped (or to taste)
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