Description
This Mexican Cornbread recipe offers a moist and flavorful twist on traditional cornbread with the addition of cheddar cheese, chopped onions, and a touch of ground red pepper for a mild heat. Baked to golden perfection in a cast-iron skillet, it makes a perfect side dish for any Mexican-inspired meal.
Ingredients
Scale
Dry Ingredients
- 1 cup self-rising yellow cornmeal
- 1/2 teaspoon ground red pepper (adjust to taste)
Wet Ingredients
- 1/2 cup oil
- 1 cup milk
- 3 large eggs
Additional Ingredients
- 1 cup shredded cheddar cheese
- 1 cup chopped onion
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish to prevent sticking and achieve a crispy crust.
- Prepare the Batter: In a large mixing bowl, combine the self-rising cornmeal, oil, milk, and eggs. Stir just until everything is blended to keep the cornbread tender.
- Add Flavor: Fold in the shredded cheddar cheese, chopped onion, and ground red pepper, making sure these ingredients are evenly distributed throughout the batter for balanced flavor.
- Bake: Pour the batter into the prepared skillet or baking dish. Bake in the preheated oven for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Allow the cornbread to cool slightly before slicing to help it set, then serve warm alongside your favorite dishes.
Notes
- Adjust the amount of ground red pepper to your preferred spice level or omit for a milder flavor.
- Using a cast-iron skillet helps achieve a crispier crust but a baking dish works well too.
- For a dairy-free version, substitute milk with a plant-based alternative and use dairy-free cheese.
- Self-rising cornmeal is important for the rise; if unavailable, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to regular cornmeal.
- Serve warm for the best texture and flavor.
