Camelia’s Mexican Cornbread

Jun 03, 2023June 3, 20230 13

Camelia's Mexican Cornbread - Spicy and Savory

by The Chefin Bread

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

221

Sugar

Fat

Camelia's Mexican Cornbread is a spicy and savory side dish that is perfect for your next Mexican-themed dinner or barbecue party. This bread is moist and cheesy with a kick of heat from the jalapeno peppers. It's easy to make and can be served warm or at room temperature. The creamed corn in the ingredients list adds an extra boost of sweetness to balance out the spice. This Mexican Cornbread is a crowd-pleaser and is sure to be a hit at any gathering.

Instructions

1.	Preheat oven to 425°F (220°C). Grease a 9-inch cast iron skillet or baking pan with oil or cooking spray.
2.	In a large bowl, mix together cornmeal, flour, creamed corn, onion, cheddar cheese, jalapeno pepper, egg, and enough milk to make a thick batter.
3.	Pour the batter into the prepared skillet or pan and smooth the top with a spatula.
4.	Bake for 20-25 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.

PROS

Camelia’s Mexican Cornbread is a flavorful and versatile side dish that can be served with a variety of meals.

The combination of cornmeal, creamed corn, cheese, and jalapeno pepper gives this bread a unique and delicious taste.

CONS

This cornbread is not suitable for those who are sensitive to spicy food.

It is also high in calories and carbohydrates due to the cornmeal and cheese.

HEALTH & BENEFITS

Cornmeal, the main ingredient in this bread, is a good source of fiber and essential minerals such as iron and phosphorus.
The jalapeno pepper adds heat and flavor, and has been linked to boosting metabolism, reducing inflammation, and aiding digestion.

	1 cup self-rising cornmeal
	1/4 cup self rising flour
	7 ounces creamed corn
	1/4 cup chopped onion ( or your desired amount )
	1/2 cup shredded cheddar cheese
	3 tablespoons chopped jalapeno peppers
	1 egg
	milk ( to mix )