Mexican Cornbread
The perfect partner for our Custard Stand Chili Soup.
Time to Table
Prep Time
15 minutes
Cook Time
35-45 minutes
Servings
9-12
Difficulty
Easy
Ingredients
- 1 cup self rising yellow cornmeal
- 1/2 cup self rising flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 1 teaspoon chili powder
- 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 2 small green onions
- 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, if heat’s not your thing you can omit these completely)
Directions
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl mix together cornmeal with flour, sugar baking powder, chili powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool and set for 5 minutes before slicing.