Southern Style Mexican Cornbread with Buttermilk and Creamed Corn
Made with yellow cornmeal, buttermilk, creamed corn, pepper jack cheese, and mild green chiles, this Mexican cornbread bakes up soft, cheesy, and full of flavor. It comes together in about 10 minutes, bakes in the oven (no skillet required), and makes the perfect side for chili, soup, or BBQ. Savory, hearty, and just a little spicy, it’s Southern comfort with a Tex-Mex twist.
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 14 ounces creamed corn
- 1 jalapeno pepper (seeds removed and diced)
- 4 ounce can green chilies (drained)
- 2 eggs (lightly beaten)
- 1 tablespoon vegetable oil
- 1 ½ cup pepper jack cheese (shredded)
Instructions
- Preheat oven to 350º and line a 9 x 9 inch baking pan with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, slightly beaten eggs, and oil. Add creamed corn, chilies, diced jalapenos and 1 cup cheese. Stir until combined.
- Add the wet ingredients to the dry ingredients and stir just until combined. Pour into the prepared pan and top with remaining cheese.
- Bake at 350º for 1 hour or until a toothpick comes out clean.
Barbara's Notes + Tips
- Don’t overmix the batter. Since this cornbread uses flour in addition to the cornmeal, over mixing the batter can make a tough and gummy cornbread with a flat texture.
- Creamed corn works best in the recipe but you can also use canned corn, just drain it first.
- To keep it mild, remove the seeds from the jalapeno or leave it out.
Nutrition
Calories: 289kcal | Carbohydrates: 38g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 328mg | Potassium: 281mg | Fiber: 4g | Sugar: 7g | Vitamin A: 374IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 2mg
