Serve this Mexican cornbread alongside chili, BBQ, or a salad for a flavorful meal. It’s also great on its own with a dollop of sour cream or a drizzle of honey.
Store any leftovers in an airtight container at room temperature for up to 2-3 days. It can also be kept in the fridge for up to a week.
Freeze the cornbread for up to 3 months. Reheat in the microwave or oven to bring back its fresh, warm texture.
Variants:
Spicy Cornbread: For an extra kick, add more jalapeños or even a diced serrano pepper.
Cheese Lovers’ Cornbread: Mix in a blend of shredded cheese, such as Monterey Jack or pepper jack, for a creamier, more melty texture.
Vegan Cornbread: Swap the eggs for a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water) and use non-dairy milk and vegan butter to make it vegan-friendly.
FAQ:
Can I use regular milk instead of buttermilk? Yes, you can substitute regular milk for buttermilk, but for the best texture and flavor, buttermilk is preferred as it makes the cornbread extra moist.
Can I add meat to this cornbread? Absolutely! Adding cooked crumbled sausage or bacon to the batter gives it even more flavor and makes it a heartier dish.
Can I make this cornbread ahead of time? Yes, you can prepare the batter in advance and refrigerate it for up to a day before baking. The flavors will meld together beautifully.
This Mexican Cornbread is the perfect blend of savory and sweet, with a bit of heat from the jalapeños and a gooey layer of melted cheese. It’s the perfect addition to any meal and is sure to become a family favorite. Once you try it, you’ll never want to go back to plain cornbread again!
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