Clarice’s Mexican Cornbread
📜 Collection: UK2 | ✍️ Attribution: Clarice | 📂 Category: Bread A savory, moist cornbread featuring a hidden layer of melted cheese, packed with creamed corn, jalapeños, and bell peppers.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 28 mins | None | 8–10 servings |
🔪 Key Equipment
- 10-inch cast-iron skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 Cups | Yellow Corn Meal | Dry |
| 3 tsps | Baking Powder | Leavening |
| 1 tsp | Salt | Seasoning |
| 1 Cup | Buttermilk | Chilled |
| 3 | Eggs | Large |
| 2/3 Cup | Cooking Oil | Liquid |
| 1 Cup | Cream Style Corn | Canned |
| 1 Cup | Cheese | Grated, Cheddar or Monterey Jack |
| 3 | Jalapeno Peppers | Finely chopped |
| 1 | Bell Pepper | Finely chopped |
Instructions
Step 1: Prep and Heat
- Preheat your oven to 450°F. Place a greased 10-inch iron skillet in the oven to heat up until scorching hot.
Step 2: Mix the Batter
- In a large bowl, whisk together the 1 1/2 cups yellow corn meal, 3 tsps baking powder, and 1 tsp salt.
- In a separate bowl, beat the 3 eggs, then stir in the 1 cup buttermilk, 2/3 cup cooking oil, 1 cup cream style corn, 3 jalapeno peppers, and 1 bell pepper.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
Step 3: Assemble and Bake
- Carefully remove the hot skillet from the oven. Pour half of the cornbread batter into the skillet.
- Sprinkle the 1 cup cheese evenly over the batter layer.
- Pour the rest of the batter over the cheese layer, smoothing the top.
- Bake for 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Store leftover cornbread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
Original Recipe Scan
