Mexican-Style Cheese Cornbread

READY IN: 42mins
Recipe by Nurslinda

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

Top Review by 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.

Ingredients Nutrition

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.

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