Name: Irresistible Sweet Corn Bread with a Mexican Twist
Prep time: 10 min
Cook time: PT-483421H40M36S
Total time: PT-483421H40M36S
Cuisine: Mexican-American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup unsalted butter, melted; 1/2 cup sour cream; 1 cup fresh or frozen corn kernels (drained if using frozen); 1 small jalapeño, finely chopped (seeds removed for less heat); Zest of 1 lime; 1 tablespoon lime juice; 1/2 cup shredded cheddar cheese (optional); 2 tablespoons chopped cilantro for garnish (optional)

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If you’re looking for a cornbread recipe that’s both comforting and full of flavor, this one’s for you! I’ve taken a classic sweet cornbread and given it a fun Mexican twist that’s sure to surprise and delight. Think sweet, buttery cornbread, but with a hint of spice, a little kick of jalapeño, and some melted cheese goodness. Trust me, once you try it, you’ll never go back to plain cornbread again.

Why You’ll Love This Recipe

This cornbread is the perfect balance of sweet and savory. The sweetness from the cornmeal pairs beautifully with the zesty flavor of jalapeños, while the cheese brings a creamy richness that will leave you wanting more. Plus, it’s so easy to make! Whether you’re serving it as a side for chili, tacos, or just on its own, this cornbread is the perfect complement to any meal.

Ingredients

To get started, you’ll need a few basic ingredients like cornmeal, flour, and eggs. Of course, we’ll also be adding those special ingredients that give it that Mexican twist. You can find the full list of ingredients below!

Directions

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 375°F (190°C). Grease a baking pan or cast-iron skillet with butter or cooking spray to ensure that your cornbread doesn’t stick.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. The cornmeal is the star of this recipe, giving it that rich, hearty texture you love in cornbread. Set this aside for now.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, milk, and melted butter. Add in the buttermilk for that extra tenderness. Once everything is well combined, it’s time to add a little spice! Stir in the chopped jalapeños and shredded cheese—this is where the magic happens.

Step 4: Mix Wet and Dry Ingredients Together

Now, pour the wet ingredients into the dry mixture, and gently fold it together. Be careful not to overmix—just stir until everything is incorporated. You want to keep that light, fluffy texture in your cornbread.

Step 5: Bake and Let It Set

Pour the batter into the prepared pan, spreading it out evenly. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. You should see a golden crust on top, and the house will smell incredible by now!

Step 6: Serve and Enjoy!

Once your cornbread is done, let it cool for a few minutes before cutting into squares. Serve it warm with a pat of butter, and enjoy the delicious sweet and spicy flavors.

Expert Tips and Tricks

If you like your cornbread with an extra kick, feel free to add more jalapeños or even a bit of cayenne pepper to the batter.
You can also add a little bit of corn kernels for extra texture if you like your cornbread more “corny.”
For an even richer flavor, try using Mexican crema or sour cream on top of each slice before serving.

Recipe Variations and Possible Substitutions

Cheese: If you’re not a fan of cheddar, you can try using pepper jack for an even spicier twist.
Dairy-Free: For a dairy-free version, substitute the butter with olive oil and use a non-dairy milk, such as almond or oat milk.
Sweetness: If you prefer a sweeter cornbread, you can increase the sugar or drizzle some honey on top right before serving.

Serving and Pairing Suggestions

This sweet cornbread with a Mexican twist is perfect for pairing with dishes like chili, tacos, grilled meats, or even a hearty soup. It also works wonderfully as a side for a Mexican feast—think enchiladas, fajitas, or carnitas. For a fun touch, serve it with a side of guacamole or salsa.

Storage and Reheating Tips

If you happen to have leftovers (which is rare!), store the cornbread in an airtight container at room temperature for up to 2 days. You can also freeze it for up to a month. To reheat, simply wrap it in foil and warm it in the oven for about 10-15 minutes, or microwave individual pieces for a quick snack.

4 FAQs

Can I make this cornbread ahead of time?
Yes! You can bake it in advance and store it. Just make sure to let it cool completely before storing it in an airtight container. Reheat when ready to serve.

Can I use frozen corn kernels in this recipe?
Absolutely! Just make sure to thaw and drain the corn before adding it to the batter.

What if I don’t like spicy food—can I skip the jalapeños?
Definitely! If you prefer a milder flavor, feel free to omit the jalapeños, or swap them for a mild green bell pepper.

Can I use a different type of cheese?
Sure! While cheddar works wonderfully in this recipe, you can experiment with other cheeses like Monterey Jack or even a Mexican blend.

Conclusion

This Irresistible Sweet Corn Bread with a Mexican Twist is an easy-to-make dish that’s packed with flavor. The combination of sweetness from the cornmeal and the spice from the jalapeños is the perfect balance. Whether you’re serving it as a side or enjoying it on its own, this cornbread is sure to be a favorite at your table. Give it a try and let me know what you think!

Irresistible Sweet Corn Bread with a Mexican Twist

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Author: Emily
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 6 servings (can stretch to 8 smaller servings) 1x
Category: Side Dish
Method: Baking
Cuisine: Mexican-American
Diet: Vegetarian

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Description

This sweet cornbread is elevated with a Mexican twist! Infused with a touch of jalapeño heat, creamy corn kernels, and a hint of lime, it’s the perfect balance of savory and sweet. Great as a side dish for any meal, especially Mexican-inspired dishes!

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish or an 8×8-inch square pan.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs, milk, melted butter, and sour cream until smooth.
Add the wet ingredients to the dry ingredients and stir to combine.
Fold in the corn kernels, chopped jalapeño, lime zest, and lime juice. If using, add the shredded cheddar cheese.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
Let the cornbread cool for a few minutes before slicing. Garnish with chopped cilantro if desired, and serve warm.

Notes

You can adjust the heat by increasing or decreasing the jalapeño. For more spice, leave the seeds in!
This cornbread pairs wonderfully with chili, BBQ, or Mexican dishes like tacos and enchiladas.