Mexican Cornbread

about the recipe

Mexican Cornbread brings together a golden, crispy crust and a soft, flavorful center filled with creamed corn and green chilies. Made in a cast iron skillet, it’s an easy, no-fuss recipe that adds a special touch to any meal.

INGREDIENTS

– 1 cup yellow cornmeal – 1 cup all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 1 ½ cups buttermilk – ¼ cup honey – 2 large eggs – 6 tablespoons butter melted and cooled (plus more to grease the skillet) – ½ cup canned cream corn – 1 cup grated cheddar cheese – 2 ounces chopped green chili peppers drained (½ can) – 3 green onions sliced thin

– Preheat the oven to 400°F. Grease a cast iron skillet very generously with butter.

– In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. 

– In a large measuring cup, whisk together the buttermilk, honey, eggs, and butter. Add the creamed corn and stir to combine. – Add the buttermilk mixture to the dry ingredients and stir until just combined. – Stir in the cheese,  green chili peppers, and green onions.

– Transfer to the prepared skillet. – Bake for 28 to 33 minutes, covering at the end if it starts to get too brown, or until a toothpick comes out clean.

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