YaYa’s Mexican Cornbread
Ingredients
- 1 cup yellow cornmeal
- 2 T. sugar
- 2 t. baking powder
- 2 eggs beaten
- 1/2 cup vegetable oil
- 2 T. chopped green pepper
- 1 can 8-3/4 oz cream style corn
- 1/3 cup all-purpose flour
- 1 t. salt
- 1/2 t. baking soda
- 1 cup buttermilk
- 1/3 cup chopped onion
- 1/2 cup shredded cheddar
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In another bowl, mix the beaten eggs, vegetable oil, cream style corn, buttermilk, chopped onion, green pepper, and shredded cheddar.
- Add the wet ingredients to the dry ingredients and stir just until moistened. Do not overmix.
- Pour the batter into a greased 9″ square baking pan or a 10-inch heavy skillet.
- Bake at 350 degrees for 30-35 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Yaya’s Tips for Success
- Use a cast-iron skillet: Preheating the skillet in the oven before adding the batter gives the cornbread a crispy, golden crust.
- Don’t overmix: Stir the ingredients just until combined to keep the cornbread light and fluffy.
- Adjust the heat: If you’re serving this to little ones, use mild green chilies instead of jalapeños, or omit the peppers altogether.
Yaya’s Customization Ideas
- Add cooked, crumbled bacon for a smoky flavor.
- Mix in a handful of chopped cilantro for a fresh, herby twist.
- Swap the cheddar for pepper jack cheese if you like an extra kick.
- For a sweeter version, add a tablespoon of honey or sugar to the batter.
Yaya’s Original Recipe Card
