Description
This Mexican Cornbread is a savory and spicy twist on classic cornbread, featuring cheddar cheese, chopped onions, and a hint of ground red pepper. Baked to golden perfection in a cast-iron skillet, it’s moist, flavorful, and perfect as a side dish for any Mexican-inspired meal.
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.
- 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 without overmixing to keep the cornbread tender.
- Add Flavor: Fold in the shredded cheddar cheese, chopped onion, and ground red pepper, making sure these ingredients are evenly distributed throughout the batter for balanced flavor in every bite.
- Bake: Pour the batter into the prepared skillet or baking dish. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Serve: Allow the cornbread to cool slightly for a few minutes before slicing. Serve warm as a flavorful side dish to complement your meal.
Notes
- You can adjust the ground red pepper quantity to match your preferred spice level.
- Using a cast-iron skillet helps achieve a crispy crust, but a regular baking dish works fine as well.
- For a dairy-free version, substitute cheddar cheese and milk with suitable non-dairy alternatives.
- Make sure not to overmix the batter to maintain a light and fluffy texture.
