This Mexican Cornbread keeps all the moist and buttery sweetness of classic cornbread but adds two types of gooey melted shredded cheese and diced jalapeños for a spicy flavor kick. Super easy to make and perfect with soup, stew, and chili!
Key Ingredients: – self-rising yellow cornmeal – all-purpose flour – salt – onion powder – eggs – sour cream – butter – jalapeño peppers – sweet corn kernels – Monterey jack cheese – cheddar cheese Swipe up for the full list!
Preheat the oven to 375℉ and grease a 9-inch cast iron skillet or a 9×9-inch baking pan. In a medium bowl, combine cornmeal, flour, salt, and onion powder.
In a large bowl, whisk eggs, sour cream, and melted butter, then gently fold in the dry ingredients. Be careful not to over-mix. Add jalapeño peppers, sweet corn, and both cheeses.
Pour the batter into the prepared pan, spread it to the edges, and bake for 35-40 minutes until a toothpick comes out clean. Let it cool for 20-30 minutes before serving with butter, green onions, and honey if desired.