mexican cornbread recipe

Mexican Cornbread Recipe

Holidays Recipes

Description

My Mexican cornbread recipe is more tender than Southern, and way better than Jiffy! Slathered with honey and dotted with fresh corn and hot jalapeños, it’s a really complex and undeniably delicious cake. Pair it with meaty chilis, beans and wholesome stews, or enjoy it as a snack on its own.

Ingreadient

1/4 cup butter melted
1 cup milk
1 large egg
1 1/4 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup pickled jalapeños diced (optional)
8.5 oz can of corn drained
3 tbsp honey

Direction

Heat the oven to 400°F. Spray the bottom and sides of an 8” square pan, 9” round cake pan with the cooking spray. OR use a cast iron skillet.
In a large bowl, whisk together melted butter, milk and egg until well mixed.
Add the cornmeal, flour, sugar, baking powder and salt , stirring until the flour is moistened.
Stir in the corn and chopped jalapeños (batter will be lumpy).
Pour batter into the pan spreading evenly and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and brush honey on top, allow to soak in.
Serve warm.

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