Fiesta Cornbread a Spicy Southoftheborder Bake
Fiesta Cornbread: Spice Up Your Baking!
Ever had a craving for something a little different? That's how this mexican cornbread recipe was born! Honestly, I was bored with plain old cornbread. I wanted something with a kick.
This southwestern cornbread is where the American South meets Mexican flavour. Its origins are in classic easy cornbread recipes , but it's got a sassy upgrade.
Think tender cornbread with a cheesy, spicy twist. It takes about 20 minutes of prep and 30- 35 minutes to bake, and it serves 8-10 people.
Why You'll Love This Recipe
This isn't just any jalapeno cornbread . It's loaded with corn, cheese, and just the right amount of jalapeno heat. This spicy cornbread recipe is perfect with chili.
Its also great as a mexican side dishes for your next BBQ. What makes it so special? It's the perfect balance of sweet, savory, and spicy! Plus, it brings a real fiesta vibe to your table.
Ingredients You'll Need
Okay, let's talk ingredients. You'll need the basics: flour, cornmeal, sugar, baking powder, baking soda, salt, buttermilk, and vegetable oil.
Don't forget the eggs. Then, the real fun begins! Add corn kernels, cheddar and Monterey Jack cheese, jalapeno, and cilantro.
Pro Tip
For that extra crispy crust that everyone loves, use a cast iron cornbread recipe . A hot skillet before pouring the batter in makes all the difference.
Just be careful not to burn yourself! And, you can make paste recipe versions by adding the ingredients to a paste.
Honestly, I can't wait for you to try this. It is so easy and delicious!
Let's Talk Ingredients & Equipment for this Fiesta Cornbread
Alright, let's get down to the nitty gritty. This Mexican cornbread recipe is all about simple ingredients, but a little quality goes a long way.
Honestly, I've made this with everything from fancy artisanal cornmeal to the stuff in the blue box, and it always comes out delicious.
But hey, why not aim for the best, yeah?
Main Players: What You Need
Dry Ingredients:
- 1 cup (120g) all-purpose flour. Plain and simple.
- 1 cup (160g) yellow cornmeal. Stone ground is amazing if you can find it.
- ½ cup (100g) granulated sugar. Just regular white sugar.
- 1 tablespoon baking powder. Make sure it's fresh!.
- ½ teaspoon baking soda. Yep, needs this too!
- ½ teaspoon salt. Essential for flavor.
Wet Ingredients:
- 1 cup (240ml) buttermilk. Makes it super tender.
- ½ cup (120ml) vegetable oil. Keeps it moist.
- 2 large eggs. Binding power.
The Mexican Vibe:
- 1 cup (150g) frozen corn kernels, thawed. Fresh works too, if you've got it!.
- ½ cup (50g) shredded cheddar cheese, plus extra for topping. Cheddar is a must!
- ½ cup (50g) shredded Monterey Jack cheese, plus extra for topping. Creamy and mild.
- ¼ cup (about 1 large) finely diced jalapeno. Seeded for less heat.
- ¼ cup packed chopped cilantro. Fresh cilantro is awesome.
For the cornmeal, look for stone ground. It has a coarser texture and more corn flavor. Trust me, it makes a difference in this spicy cornbread recipe .
But if you can't find it, don't sweat it. Regular cornmeal will still do the trick for this Southwestern cornbread!
Seasoning & Flavor Boosters
Want to take this jalapeno cornbread to the next level? Here's the deal:
- A pinch of chili powder and cumin kicks up the heat.
- Garlic powder adds a nice savoury note.
- Don't have buttermilk? No problem! Add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes . Boom, buttermilk substitute!
Equipment Essentials
Okay, here's what you really need:
- A 9 inch cast iron skillet OR a square baking pan.
- A large mixing bowl.
- A whisk.
- Measuring cups and spoons.
- Oven mitts. Don't burn yourself!.
That cast iron skillet is key for that crispy crust. But if you don't have one, a regular baking pan works fine.
You know what? My grandma always used a cake tin and the results were similar. Also, it's one of the essential mexican side dishes
So, gather your ingredients, preheat that oven to 375° F ( 190° C) , and let's get baking. This easy cornbread recipe is gonna be amazing!.
Baking Like a Pro: Let's Talk Mexican Cornbread
So, you want to make some fiery cornbread? This ain't your usual buttermilk cornbread . We're talking Fiesta Cornbread , packed with Mexican side dishes flavors.
It's easy cornbread recipe , I promise. And honestly? It's a total crowd pleaser.
Prep Steps: Get Your Fiesta On!
First, mise en place , baby! Get everything ready. Chop your cilantro. Dice those jalapenos. Thaw that corn! This essential step saves you time and stress.
Think of it like your own personal Paste Recipe setup, but for south-of-the-border flavour. And remember, a little diced jalapeno goes a long way.
And always, ALWAYS use oven mitts when dealing with a hot skillet!
step-by-step: Cornbread Bliss
- Heat oven to 375° F ( 190° C) . Grease your cast iron cornbread recipe or baking pan.
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Whisk buttermilk, oil, and eggs in a bowl.
- Pour wet into dry. Stir until just combined. Lumps are fine!
- Fold in corn, cheddar, Monterey Jack, jalapeno, and cilantro. That's where the spicy cornbread recipe really shows its true colours.
- Pour into your pan. Sprinkle with more cheese, because, why not?
- Bake for 30- 35 minutes . Skewer should come out clean. Visual cue : Golden brown perfection.
- Cool a bit before serving.
Pro Tips: Secret Agent Baker
Want that extra oomph? Preheat your cast iron skillet in the oven for a super crispy crust. Seriously, game changer. Also, don't overmix. Overmixing leads to tough cornbread. Nobody wants that!
If you want to make this ahead of time, it’s possible, but just to warn you: the cornbread is always best fresh.
If you make-ahead, cut into squares before cooling it completely in the pan and refrigerate in an airtight container for up to 3 days.
Reheat in the oven before serving.
This Southwestern cornbread is a winner! Try it with chili. Serve alongside pulled pork. Or just eat it straight from the pan.
(Guilty!) You can also substitute the sugar for another substitute and make it the best jalapeno cornbread you'll ever have.
Recipe Notes: Making Your Fiesta Cornbread Unique
Alright, so you're ready to bake this awesome mexican cornbread recipe ! But before you dive in, let's chat about some extra tips and tricks.
These are little things I've picked up along the way, and they'll help you make this easy cornbread recipe truly your own.
Honestly, I have made this jalapeno cornbread recipe so many times and these extra notes always come in handy, especially on a busy weeknight.
Serving Up Some Sunshine: Mexican Side Dishes
Okay, so your Fiesta Cornbread is out of the oven. Now what? Firstly, you'll want to grab some salsa! I like to let it cool slightly and then slice it into squares.
A sprinkle of fresh cilantro on top makes it look extra pretty. The vibrant green color really pops! This southwestern cornbread is killer with chili, pulled pork, or even just a dollop of sour cream.
You could serve a simple green salad or perhaps a refreshing cucumber and tomato salad. And if you are thinking of drinks, ice-cold margaritas never hurt, right?
Storage Savvy: Keeping it Fresh
If you are one of those people that don't eat the whole pan in one sitting, here's the deal. Leftover cornbread will stay good in the fridge for about 3-4 days.
Just wrap it tightly in foil or plastic wrap. You can also freeze it! Wrap individual slices tightly and pop them in a freezer bag.
It'll keep for about a month or two. When you're ready to eat it, just thaw it out and warm it up in the oven or microwave.
I sometimes use the frozen cornbread to make a paste recipe for a quick stuffing! If you freeze it, you should use a freezer safe bag to protect it from freezer burn .
Remix Time: Variations to Try
Want to switch things up? Easy peasy! For a spicy cornbread recipe , add an extra jalapeno or two. Or use pepper jack cheese instead of cheddar and Monterey Jack.
If you are more of the buttermilk cornbread type, then increase the amount of sugar to 3/4 cup and you have a sweeter and very delicious recipe.
If you are going plant based, you can make a totally delicious vegan fiesta cornbread . Just sub the buttermilk for plant based milk with a splash of lemon juice.
Make sure you use vegan cheese, too! And don't be afraid to experiment with seasonal ingredients! Roasted butternut squash would be great for Autumn.
Nutrition Nuggets: Fueling Your Body
Okay, let's talk about what's actually in this. I'll say that this isn't health food. You know? But everything in moderation.
A slice of this Fiesta Cornbread will give you a good dose of carbs for energy, plus some protein and healthy fats.
The corn and jalapenos provide some vitamins and antioxidants. Just remember, portion control is key.
So there you have it! Your guide to making the perfect Fiesta Cornbread. Get creative, have fun, and don't be afraid to experiment.
This cornbread for chili is a crowd pleaser. Honestly, you'll never want plain old cornbread again!
Frequently Asked Questions
I'm new to baking, is this mexican cornbread recipe difficult to make?
Absolutely not! This Mexican cornbread recipe is designed to be super straightforward, even if you've never baked before. As long as you follow the simple steps and don't overmix the batter, you'll end up with a delicious, comforting cornbread.
Think of it as your easy entry into the wonderful world of baking, a bit like learning to ride a bike with training wheels.
Can I make this mexican cornbread recipe ahead of time?
You sure can! Baked Mexican cornbread can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Just make sure to wrap it tightly to prevent it from drying out. A quick zap in the microwave or a warm oven will bring it back to its former glory; almost as good as Mary Berry's baking!
How can I spice up, or tone down, the heat in this mexican cornbread recipe?
The beauty of this Fiesta Cornbread is its customizability! For more heat, leave some seeds in the jalapenos or add a pinch of cayenne pepper to the dry ingredients. If you're spice averse, remove all the seeds and membranes from the jalapenos, or substitute with a milder pepper like poblano.
It's all about finding that Goldilocks "just right" level of spice for your taste buds!
What are some good variations I can try with this Fiesta Cornbread recipe?
Oh, the possibilities are endless! Try adding black beans and diced tomatoes for a heartier cornbread. You could also swap out the cheddar and Monterey Jack for pepper jack for extra spice or even add some crumbled chorizo for a meaty twist.
It's like remixing your favourite song experiment and make it your own!
Is there a way to make this Mexican cornbread recipe healthier?
Definitely! You can use whole wheat flour instead of all-purpose for added fiber. Reduce the amount of sugar, or substitute with a natural sweetener like honey or maple syrup. Using olive oil instead of vegetable oil can also slightly bump up the health factor and cut back on the cheese or use a low-fat variety.
Fiesta Cornbread A Spicy Southoftheborder Bake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 20g |
| Fiber | 2g |
