Mexican Cornbread
A little spicy, a little sweet, and a whole lot of delicious.
This treat goes so well with just about anything— turkey dinner, barbecued hotdogs, chicken n’ ribs, you name it. The first few times I made it for family get togethers we ran out, and I quickly learned to always make a double batch. This gives you plenty of leftovers to share and it also freezes and reheats beautifully to serve alongside chili or soup. The recipe is simple enough to halve, but why would you when it tastes this good. —CFG
Ingredients:
Note: This recipe makes 1 large batch (12” cast iron pan -OR- two 9” pans. Recipe can also easily be halved.)
1 cup butter, melted
1/2 cup white sugar
8 eggs
1 (15 ounce) can cream-style corn
1 can corn niblets, drained
8-10 mixed hot peppers (jalapeños, pablsno, chili, etc) -OR- ½ (4 ounce) can chopped green chile peppers, drained (seeds removed from fresh peppers)
1/2 cup shredded jalapeño Havarti cheese
1/2 cup shredded Cheddar cheese
2 cups all-purpose flour
2 cups yellow cornmeal
2 tbsp plus 2 tsp tsp baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 350F. Lightly oil a well-seasoned cast iron pan (12” for large recipe).
In a large bowl, beat together 1 cup of melted butter and 1/2 cup of white sugar. Beat in 8 eggs one at a time.
Next, mix in 1 can of creamed corn, 1 drained can of corn niblets, and the chopped hot peppers to the egg mixture and stir until fully incorporated. Then, add in 1/2 cup of shredded jalapeño Havarti cheese and 1/2 cup of cheddar cheese and stir together. Set aside.
In a separate bowl, mix together 2 cups of flour, 2 cups of cornmeal, 1/2 cup of white sugar, 2 tbsp plus 2 tsp of baking powder and 1/2 tsp of salt. Once mixed, transfer the flour mixture to the corn mixture and stir until smooth.
Transfer the batter to your greased pan and bake for ~60 min or until a toothpick inserted into center of the pan comes out clean.
Serve and enjoy!
