Mexican Cornbread | Jalapeño Cheese Cornbread

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Bell peppers provide sweetness without heat.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

Preheat the oven to 425°F (218°C).

In a large mixing bowl, combine self-rising cornmeal, all-purpose flour, sugar, and baking powder.

Mix the dry ingredients together.

In a separate bowl, mix 2 cups of whole milk with 2 tablespoons of vinegar to create buttermilk, or use store-bought buttermilk.

Add the buttermilk to the dry ingredients and mix until combined.

Add 2 beaten eggs and 2 tablespoons of melted butter to the mixture and mix well.

Fold in 1 cup of Southwestern corn and 1/2 cup of diced jalapeños.

Let the mixture sit for about 5 minutes to allow the cornmeal to soak up moisture.

Grease a 9-inch cast iron skillet with 2 tablespoons of shortening or oil and place it in the preheated oven to heat up.

Pour half of the cornbread batter into the hot skillet, then sprinkle shredded cheddar cheese on top, and pour the remaining batter over the cheese.

Bake in the oven for about 28 minutes until golden brown and a toothpick comes out clean.

Remove from the oven and let it cool slightly before flipping it out of the skillet for a crunchy bottom crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens