Mexican Cornbread
Mexican Cornbread is a twist on our classic Best Jiffy Cornbread Mix Recipe. The ingredients are simple and you will love the flavor to serve with your favorite soups.
Servings: 8
Ingredients
- 2 cups self-rising cornmeal
- 1/4 cup vegetable oil
- 1 1/3 cups buttermilk
- 2 large eggs
- 1 can 11 ounces Mexican corn (corn with peppers), drained
- 1 cup shredded Mexican cheese blend
- 1 can 4 ounces diced green chilies, drained
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F. Grease a 9-inch cast iron skillet or 9-inch square baking pan.
- In a large bowl, whisk together self-rising cornmeal, vegetable oil, buttermilk, and eggs until well combined.
- Fold in the drained Mexican corn, shredded Mexican cheese blend, drained diced green chilies, and cilantro. Pour the batter into the prepared skillet or baking pan.
- Bake for 30-35 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before slicing and serving. Enjoy!
Notes
If you prefer a spicier cornbread, use hot diced green chilies instead of mild.
For a more moist cornbread, add 1/4 cup sour cream to the batter.
Store any leftover cornbread in an airtight container or bag at room temperature for up to 3-4 days.
Nutrition
Calories: 345kcal | Carbohydrates: 43g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 225mg | Potassium: 340mg | Fiber: 5g | Sugar: 5g | Vitamin A: 394IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 2mg
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