Mexican Cornbread
This Mexican cornbread is moist, savory, and packed with charred corn, lime, taco seasoning, and queso fresco for a flavorful twist on a classic.
Servings: 16 servings
Ingredients
- 1 cup corn about 2 ears, or 1 cup drained canned corn
- 1 ½ cups milk
- 1 tablespoon lime juice
- 1 ½ cups unbleached all-purpose flour
- 1 ½ cups cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon taco seasoning
- 1 ½ teaspoons kosher salt
- ¾ cup unsalted butter melted and cooled
- 3 large eggs
- 1 cup queso fresco crumbled
- lime wedges for serving (optional)
Instructions
- Heat oil in a skillet and char corn for 5–7 minutes; set aside.
- Preheat the oven to 350°F. Mix milk and lime juice; rest 5 minutes.
- Whisk dry ingredients in a large bowl.
- Whisk butter, eggs, and milk mixture in another bowl.
- Combine wet and dry ingredients until just mixed.
- Fold in corn and cheese; rest batter for 10 minutes.
- Butter a cast-iron skillet and pour in batter.
- Bake for 30 minutes until a toothpick comes out clean.
- Cool 15 minutes before slicing and serving.
Notes
- Yield – 16 servings
- Technique – Letting the batter rest helps hydrate the cornmeal for a softer crumb.
- Variations – Add jalapeños or swap cheeses as desired.
- Storage – Store at room temperature for 2 days or refrigerate up to 5 days. Freeze for longer storage.
Nutrition
Calories: 240kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 390mg | Potassium: 141mg | Fiber: 2g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg