Prep
Cook
Serves
10
15
4
This is a quick and easy recipe for Mexican Cornbread and a great way to use up the last of the peppers and onions hanging out in your refrigerator. I make this recipe in a metal muffin tin that has 6 openings. If you prefer to make a larger cornbread cake for a medium size skillet, you will need to double the recipe.
I usually remove the veins and seeds from the jalapeno to decrease the heat but if you like a super spicy Mexican Cornbread then you can leave them in. I also dice the jalapeno pepper pretty small so that it has a chance to cook a little better and mellow out.
For me, I can’t make this Mexican Cornbread without the red bell pepper so I definitely recommend using that particular color. The white onion, red bell pepper, and green from the jalapeno all signify the colors of the Mexican flag so leaving them out makes it a little less colorful and a little less like a fiesta in your mouth.
I use canned or frozen corn for this recipe, but if you decide to use canned corn make sure to drain the water. When the cornbread is mixed up you may need to add a little more milk if it seems too dry, especially if using buttermilk which has a thicker consistency than milk. The batter will be thick but shouldn’t be overly dry.
Make sure to spray the muffin cups or skillet well so that the muffins come out easily and so that a crisp crust is formed. My grandmother always started her cornbread by putting a layer of oil in the muffin cups or skillet and then placing it in the oven to heat the oil, removing the hot pan of oil from the oven and then she would carefully poured the batter in. The crust is amazing on cornbread that’s cooked this way, but a can of cooking spray is my best friend so I usually take the easy route.
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Preheat your oven to 400 degrees Fahrenheit. Spray or line 6 muffin tins (I don’t use liners so the bottoms and sides crisp up).
Mix all of the dry ingredients together well with a whisk to incorporate the baking powder throughout. Add the diced vegetables and corn to the bowl.
Measure out the milk and crack the egg and mix them together along with the butter. Add the wet ingredients to the bowl of dry ingredients and mix until incorporated. If the batter seems a little dry add milk 1 Tbsp. at a time until the batter is damp like sand.
Evenly distribute the batter among the muffin cups.
Bake for 15 minutes. They may need up to 20 minutes to be golden on top and pass a clean toothpick test.
Notes* Stir your flour and cornmeal well before measuring it to lighten it up a bit so you don’t accidentally measure out too much. Buttermilk can be used, but is thicker, so it may require a little more than 1/3 cup.
For sweeter Mexican Cornbread add 1 – 3 Tbsp. of sugar. I don’t like sweet Mexican Cornbread so I leave this ingredient out.
