This Mexican-inspired cornbread is made with creamed corn and minced jalapeños for a spicy kick. It's rich and flavorful with a crisp topping of cheese.
Ingredients
- eggs: 2 piece
- buttermilk: 1 cup
- corn oil: 0.25 cup
- ½ cups shredded Cheddar cheese: 1 piece (divided)
- cream-style corn: 1 can (8 ounce can)
- onion: 1 piece (chopped)
- Jalapeno peppers: 2 piece (minced, fresh)
- cornmeal: 1 cup
- all-purpose flour: 0.5 cup
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
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Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños. Dotdash Meredith Food Studios
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Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined. Dotdash Meredith Food Studios
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Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top. Dotdash Meredith Food Studios
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Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Dotdash Meredith Food Studios
