Description
This Mexican Cornbread recipe offers a moist, flavorful twist on classic cornbread with the addition of shredded cheddar cheese, chopped onions, and a hint of ground red pepper for a subtle kick. Baked to golden perfection in a cast-iron skillet, it’s an ideal side dish for any Mexican-inspired meal or a comforting snack on its own.
Ingredients
Scale
Dry Ingredients
- 1 cup self-rising yellow cornmeal
- 1/2 teaspoon ground red pepper (adjust to taste)
Wet Ingredients
- 1/2 cup oil
- 1 cup milk
- 3 large eggs
Additional Ingredients
- 1 cup shredded cheddar cheese
- 1 cup chopped onion
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish to prevent sticking and ensure an easy release after baking.
- Prepare the Batter: In a large mixing bowl, combine the self-rising yellow cornmeal, oil, milk, and eggs. Stir gently until just blended to avoid overmixing which can make the cornbread tough.
- Add Flavor: Carefully fold in the shredded cheddar cheese, chopped onion, and ground red pepper. Mix just enough to evenly distribute these ingredients throughout the batter.
- Bake: Pour the batter into the prepared skillet or baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the cornbread cool slightly in the skillet or dish before slicing and serving to allow it to set and enhance the flavors.
Notes
- Adjust the amount of ground red pepper to control the spice level according to your preference.
- Use a cast-iron skillet for the best crust and even baking, but any similar-sized baking dish will work.
- If you don’t have self-rising cornmeal, you can make your own by adding 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of cornmeal.
- Try adding chopped jalapeños or corn kernels for extra texture and flavor.
