Mexican-Style Cheese Cornbread Recipe

Name: Mexican-Style Cheese Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 teaspoon butter or 1 teaspoon margarine, melted; 3 tablespoons butter or 3 tablespoons margarine, melted; 1 cup cornmeal; 1 cup all-purpose flour; 2 tablespoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 cup buttermilk or 1 cup plain yogurt; 1 large egg; 3 tablespoons sugar; 1 cup frozen corn, thawed; 1/2 cup shredded mild cheddar cheese; 1/3 cup thinly sliced green onion

Servings: persons

1 teaspoon butter or 1 teaspoon margarine, melted
3 tablespoons butter or 3 tablespoons margarine, melted
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk or 1 cup plain yogurt
1 large egg
3 tablespoons sugar
1 cup frozen corn, thawed
1/2 cup shredded mild cheddar cheese
1/3 cup thinly sliced green onion

1
Heat oven to 350u00b0F.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon butter or 1 teaspoon margarine, melted, 3 tablespoons butter or 3 tablespoons margarine, melted, 1 cup cornmeal, 1 cup all-purpose flour, and more.

Yes, Mexican-Style Cheese Cornbread falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican-Style Cheese Cornbread

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