Bringing you the best Mexican Cornbread! It's slightly sweet with a moist, tender crumb and a nice little kick of heat. The recipe is easy to make with cornmeal, flour, cheddar cheese, green chiles, and buttermilk! Pair it with chili, soup or beans for the most cozy meal.
Preheat oven to 400ºF. Whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cheese. Add the chiles, eggs, buttermilk, and melted butter; mix well to combine.
Pour batter into a greased or parchment lined 9-inch square casserole dish and bake for 25-30 minutes and until golden brown.
Serve warm with honey and/or butter. Or serve with chili, soup or pulled pork.
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Notes
Storage. Cornbread is best on the day you bake it. Store leftovers at room temperature, wrapped in plastic or in an airtight container for a day, then transfer it to the fridge. It will keep in the fridge for a couple of days.To freeze. Let it cool completely and then cut into squares. Wrap squares individually in plastic wrap and then foil. Place foil-wrapped pieces in a large plastic bag or freezer-safe (airtight) container for up to 3 months. You can thaw in the fridge overnight or thaw at room temperature. You can also just heat it up in the microwave in 30 second intervals.Make muffins. If you want to make this recipe into 12 muffins, it totally works, just adjust the baking time to about 15-18 minutes.