Description
This Mexican Cornbread recipe delivers a moist, flavorful bread bursting with cheddar cheese, chopped onions, and a hint of ground red pepper for a subtle kick. Baked to a golden brown in a cast-iron skillet, it’s an irresistible side perfect for any meal or gathering.
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
Add-ins
- 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 ensure easy serving.
- Prepare the Batter: In a large mixing bowl, combine the self-rising yellow cornmeal, oil, milk, and eggs. Stir gently until the mixture is just blended to maintain a tender texture.
- Add Flavor: Fold in the shredded cheddar cheese, chopped onion, and ground red pepper carefully, making sure the ingredients are evenly dispersed throughout the batter.
- Bake: Pour the prepared batter into the greased skillet or baking dish. Bake in the preheated oven for 25-30 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
- Serve: Allow the cornbread to cool slightly in the skillet for easier slicing. Serve warm as a delightful side to your favorite dishes.
Notes
- Adjust the ground red pepper according to your preferred spice level.
- A cast-iron skillet is recommended for authentic texture and flavor, but a regular baking dish works as well.
- You can substitute milk with buttermilk for added tang and moisture.
- Chopped jalapeños can be added for extra heat if desired.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days and reheat before serving.
