Best Moist Mexican Cornbread Recipe with Jalapeño
Forget dry bricks This foolproof Mexican Cornbread recipe delivers a luxuriously moist cheesy bake perfect as a spicy chili side dish Easy prep
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at allfoodboard.com.
Cooking tools:
- Oven
- Cast iron skillet
- Baking pan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Grater
- Saucepan
- Spatula
- Colander
Ingredients
- cup yellow cornmeal (fine grind)
- cup all-purpose flour
- /4 cup granulated sugar
- tablespoon baking powder
- /2 teaspoon baking soda
- teaspoon salt
- cup milk (whole or 2%)
- /2 cup buttermilk
- large eggs, lightly beaten
- /2 cup unsalted butter, melted and slightly cooled
- cup sharp cheddar cheese, shredded
- /2 cup pickled jalapeños, drained & chopped
- /4 cup fresh cilantro, chopped (optional)
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