Mexican Cornbread: A Savory, Flavorful Twist on a Classic Favorite

Serving: Serve this cornbread warm with chili, soups, or even grilled meats. It can also be enjoyed with a dollop of sour cream or a drizzle of honey for a sweet and savory combination.
Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm the cornbread in the oven or microwave.
Variations
Spicy Mexican Cornbread: For extra heat, increase the number of jalapeños or add a chopped serrano pepper to the batter.
Cheesy Jalapeño Cornbread: Add more cheese (up to 2 cups) and extra jalapeños for an even more cheesy and spicy version.
Vegan Mexican Cornbread: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a non-dairy milk such as almond or oat milk. Substitute vegan butter for the melted butter.
FAQ
1. Can I make this cornbread ahead of time?
Yes! This cornbread can be made a day ahead and stored at room temperature. Reheat it in the oven for a few minutes to restore its freshness before serving.

2. How can I make the cornbread fluffier?
To achieve a lighter texture, sift the dry ingredients together and be careful not to overmix the batter when combining the wet and dry ingredients.

3. Can I use frozen corn in this recipe?
Yes, you can use frozen corn instead of canned corn. Just be sure to thaw and drain it before adding it to the batter.