Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 large eggs
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese
1/2 cup diced jalapeños (fresh or pickled, adjust to taste)
1/2 cup chopped green onions (optional)
1 teaspoon cumin (optional)
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or cast-iron skillet.
Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cumin (if using).
Combine Wet Ingredients:
In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
Combine Mixtures:
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add Extras:
Fold in the corn kernels, cheese, jalapeños, and green onions until evenly distributed.
Bake:
Pour the batter into the prepared baking dish or skillet. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Serve:
Let it cool slightly before slicing. Serve warm with butter or your favorite chili.
Enjoy your flavorful Mexican Cornbread! It’s perfect for pairing with soups, stews, or just as a tasty snack.