Description
This Mexican Cornbread is the best you’ll ever have! It’s a moist, savory cornbread with cheddar cheese, onion, and a touch of heat from ground red pepper. Perfect as a side dish for Mexican meals or a delicious snack. It’s easy to make, full of flavor, and guaranteed to be a crowd-pleaser. Bake this cornbread today for a comforting addition to your dinner table!
Ingredients
1 cup self-rising yellow cornmeal
1/2 cup oil
1 cup milk
3 large eggs
1 cup shredded cheddar cheese
1 cup chopped onion
1/2 teaspoon ground red pepper (adjust to taste)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish.
- Prepare the Batter: In a large mixing bowl, combine the cornmeal, oil, milk, and eggs. Stir until just blended.
- Add Flavor: Fold in the shredded cheddar cheese, chopped onion, and ground red pepper. Ensure the ingredients are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared skillet or baking dish. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Allow the cornbread to cool slightly before slicing and serving.
Notes
Adjusting Spiciness: If you prefer a milder cornbread, reduce or omit the ground red pepper. For a spicier version, add finely chopped jalapeños or cayenne pepper.
Cheese Options: While sharp cheddar cheese is traditional, you can substitute with Monterey Jack or pepper jack cheese for a different flavor profile.
Storage: Store leftover cornbread in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 240 kcal per slice (approximate)