This cornbread always gets gobbled up so fast, I swear it’s magic!
There’s nothing quite like that warm, comforting smell filling the kitchen when this comes out of the oven. It takes me right back to cozy evenings with my family, everyone gathered around the table with anticipation.
The sweet corn plus a little spicy kick from the peppers and onion makes it irresistible. It’s got these slightly crispy edges and a wonderfully moist, tender crumb inside. Pure comfort food.
Mexican Cornbread
Ingredients:
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1 cup all-purpose flour
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1 cup white cornmeal
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1 teaspoon baking powder
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½ teaspoon salt
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1 egg, lightly beaten
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1 cup buttermilk
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½ cup vegetable oil
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1 can (15 oz) Mexi-corn, drained
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1 medium onion, finely diced
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1 medium green bell pepper, finely diced
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1 cup shredded cheddar cheese
Instructions:
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Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
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In a separate bowl, whisk together the egg, buttermilk, and oil.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix!
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Gently fold in the drained corn, diced onion, diced green pepper, and shredded cheese.
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Pour batter into the prepared baking dish, spreading it evenly.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is beautifully golden brown.
The trick to getting those irresistible crispy edges is a hot oven and not overcrowding the pan. Let it cool for a few minutes before slicing.
Who would you share this slice of sunshine with?