Mexican-Style Cheese Cornbread

Submitted by Nurslinda

"Great flavor and texture. Sharp Cheddar cheese can be substituted if u want a more strong taste."

 

• Ready In: 42mins
• Ingredients: 13
• Yields: 8 Slices

ingredients

• 1 teaspoon butter or 1 teaspoon margarine, melted
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 cup buttermilk or 1 cup plain yogurt
• 1 large egg
• 3 tablespoons sugar
• 1 cup frozen corn, thawed
• 1⁄2 cup shredded mild cheddar cheese
• 1⁄3 cup thinly sliced green onion

directions

1. Heat oven to 350°F.
2. Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
3. Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
4. Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
5. Stir buttermilk mixture into dry ingredients just until blended.
6. Stir in corn, Cheddar cheese and onion.
7. Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
8. Serve hot, warm or room temperature.
9. Cut into 8 pieces.

Reviews

[Jesusan]

This is a very nice recipe. I chose to use plain yogurt instead of buttermilk. The flavor is very nice. I live at a higher altitude (3900 ft), so it took a bit over 30 minutes to bake. Next time I make it, I would probably let it cook another 5 minutes after the toothpick comes out clean, because the center seemed to me to be a bit underdone. That is nothing wrong with the recipe, just the learning process when trying something new, not to mention that this is the first baking I have done at high altitude. I served this with a chili recipe from another site. I will definitely be making this again.

 

[LonghornMama]

Very good! Used buttermilk and roasted corn which had been cut from the cob. Thanks for sharing the recipe!

 

[Bobbin]

This recipe was a hit. I made it to go with a White Chili with Navy Beans recipe (#281318). It complimented it very well. I used plain yogurt and 1 c shredded cheddar cheese. I added 1 4-oz can chopped mild green chiles to enhance the flavor. I did not have the green onions, so I did without. The cornbread had an excellent flavor, but next time I think I will add some chopped jalepenos, too, for a little more kick.

 

[kris10powell]

Everyone loved this one - my only change was that i added about 1/4 cup of each chopped serano and jalapino peppers. Next time I may add a little red bell pepper too.

 

[gwynn]

Great mexican cornbread. Very soft and moist. Thanks for posting this recipe.