Mexican Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced jalapeños (fresh or pickled, adjust to taste)
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)

Equipment:

• Mixing bowls
• 9×9 inch or 8×8 inch baking dish
• Whisk or spoon

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C). Grease your baking dish.

1. Mix Dry Ingredients:

• In a large mixing bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Whisk together until well combined.

1. Mix Wet Ingredients:

• In another bowl, whisk together 1 cup milk, 1/4 cup vegetable oil, and 2 large eggs until smooth.

1. Combine Mixtures:

• Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn kernels, diced jalapeños, shredded cheddar cheese, and chopped cilantro (if using).

1. Bake:

• Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

1. Cool and Serve:

• Allow the cornbread to cool for a few minutes before slicing. Serve warm, and enjoy your delicious Mexican cornbread!

Tips for Success:

• Additions: You can customize this cornbread by adding other ingredients like black beans, diced tomatoes, or spices like cumin for extra flavor.
• Storage: Leftovers can be stored in an airtight container at room temperature for a few days or refrigerated for up to a week. Reheat in the oven or microwave.

Enjoy your flavorful Mexican cornbread! It’s perfect with chili, soup, or just as a snack!