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!
Ingredients
Units
Scale
- 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)
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.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 250-300
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg