Hello Friends! Aniko here from Place of My Taste and I am back here with a delish recipe this month. I love baking fresh yeast rolls to go with my turkey and ham, but this adds another layer of flavor and another excuse for butter!
What is Mexican Cornbread?
I almost never make this cornbread the same way twice. It is so easy to switch out optional ingredients to make it just what you are looking for. And of course you can make it plain too, but I love it all jazzed up! You can swap the colors of peppers to make it more merry or bright or you could remove them entirely. Add a bit of onion for flavor or 1/4 c. of crumbled bacon- because pretty much everything is better with bacon.
Today I used some chopped jalapeno to give this Mexican Cornbread a little kick.
I have two iron skillets and a lot of mouths to feed, so I doubled the Mexican cornbread recipe and used the pans I had. I also left the peppers off of the smaller one for the kiddos. They are not big on spicy, right? For best results make sure to use a good quality self-rising cornmeal. I love Bob’s Red Mill for this. The standard baking flour I keep on hand is King Arthur, and it is good for everything.
Here is the Mexican Cornbread Recipe
Yummy cornbread with a twist – just in time for Thanksgiving!
- 2 tablespoons oil
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 cup finely diced peppers
- 2 tablespoons granulated sugar
- While preheating the oven to 450º, drizzle the oil in the skillet and place it in the oven for a few minutes to warm it up.
- In a bowl, mix flour, cornmeal, sugar, and spices until evenly distributed.
- Mix buttermilk, sour cream, and eggs.
- Add wet mix to dry mix and stir until just combined.
- Pour warm oil from skillet into cornbread mix and stir one more time.
- Pour all the cornbread mix into your heated skillet and top now with a scattering of your peppers or other options.
- Return to oven for 20 minutes at 450º or until golden brown and a toothpick comes out clean when stuck in the middle. Do NOT over cook.
- Let cool for at least 5 minutes before serving. Enjoy!
It is so easy to switch out optional ingredients to make it according to your preferences. You can keep it plain, but I love it all jazzed up! You can swap the colors of peppers to make it more festive or you could remove them entirely. Add a bit of onion for flavor or 1/4 cup of crumbled bacon- because pretty much everything is better with bacon.
Be sure to watch it closely while it bakes – it can get dry if you over bake it. I don’t usually have leftovers when I cook cornbread, but when I do, I like to crumble it in soup, or top a casserole with it. Get creative with your cornbread. It’s actually incredibly versatile and the fact that almost everyone likes it makes it an easy go-to for any dinner. You can serve it with butter or olive oil or think outside the box and add a bit of hot sauce or even honey to the table. Honey jalapeno sounds super tasty… I think I know what my snack will be today.
Hope you enjoy this Mexican Cornbread and that you and yours have a very Happy Thanksgiving!!! Thanks so much for dropping by and be sure to check out my other fabulous recipes and creations over at PLACE OF MY TASTE.
Hello! My name is Aniko and I blog over at Place of my Taste. I am a wife, mother, and business owner by day, and a DIY-er by night. I love all things design, décor, and photography, but I also have a passion for cooking, wine tasting, dancing, and creating beautiful things. I am so happy that I’m able to share all of my joys and passion over on my blog and now I can share it with Jen’s readers as well. I also run an online shop and you can find my photography e-book filled with tips to achieve beautiful photography and styling. I hope that you will come visit and find something that inspires you!