Cheesy Mexican Cornbread

Name: Cheesy Mexican Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 (13x9-inch) pan
Ingredients: 1 1/2 cups flour; 2 1/2 cups yellow cornmeal; 5 teaspoons baking powder; 1 1/2 teaspoons salt; 4 tablespoons sugar; 1 tablespoon cumin; 1 teaspoon chili powder; 1 (15 ounce) can canned corn niblets, drained; 1 (4 1/2 ounce) can green chilies, diced; 2 eggs, beaten; 1/2 cup melted butter; 2 cups milk or 2 cups half-and-half cream; 1 1/4 cups grated cheddar cheese

⏱ 35 mins 🍽 1 (13x9-inch) pan 🏷 Quick Breads

This delicious cornbread is packed with flavour from corn, green chillies, and plenty of cheddar cheese. It uses a generous amount of baking powder for a perfect rise. The batter bakes into a golden loaf in a 13x9-inch pan, but you can also make muffins by adjusting the time. Any leftovers freeze beautifully for later.

Ingredients

1 1/2 cups flour
2 1/2 cups yellow cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 (15 ounce) can canned corn niblets, drained
1 (4 1/2 ounce) can green chilies, diced
2 eggs, beaten
1/2 cup melted butter
2 cups milk or 2 cups half-and-half cream
1 1/4 cups grated cheddar cheese

Method

Heat your oven to 400 degrees.
Grease a 13 x 9-inch baking pan with butter.
Combine the flour, cornmeal, baking powder, salt, sugar, cumin and chilli powder in a large bowl, mixing thoroughly.
Stir the drained corn and diced green chillies into the dry mixture.
In a separate small bowl, whisk together the milk and melted butter, then pour this into the corn mixture along with the grated cheddar cheese, mixing until everything is well combined.
Transfer the batter into the buttered baking dish.
Bake for 20-25 minutes until the top is a golden brown colour.

Nutrition (per serving)

Sodium8743100 mg

Recipe details

CategoryQuick Breads

AuthorKittencalrecipezazz