Introduction
Looking to elevate your traditional cornbread with a spicy, cheesy twist? This Loaded Mexican Cornbread is packed with bold flavors like sharp cheddar cheese, fresh jalapeños, and sweet corn, making it the ultimate side dish or snack. The addition of a honey drizzle on top adds a perfect touch of sweetness, balancing the savory and spicy notes. Whether you’re serving it at a summer BBQ, a cozy family dinner, or a holiday feast, this cornbread is a crowd-pleaser that pairs well with chili, soups, or a hearty stew. Let’s dive into this flavorful recipe and bring some heat and comfort to your table!
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk (or whole milk with a splash of vinegar)
- 2 large eggs
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup fresh corn kernels (or canned/drained corn)
- 2-3 fresh jalapeños, finely diced (adjust for heat preference)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro (optional)
- 2 tablespoons honey, plus extra for drizzling
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet with butter or cooking spray.
Step 2: In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, and smoked paprika. Whisk together until well mixed.
Step 3: In a separate bowl, whisk the buttermilk, melted butter, and eggs until smooth. Make sure the butter is slightly cooled before mixing, so it doesn’t scramble the eggs.
Step 4: Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. The batter will be lumpy, and that’s okay.
Step 5: Fold in the cheddar cheese, corn kernels, diced jalapeños, green onions, and cilantro if using. Mix until everything is evenly distributed.
Step 6: Pour the batter into the prepared baking dish or skillet. Smooth the top with a spatula. Drizzle 2 tablespoons of honey over the batter for an extra touch of sweetness.
Step 7: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8: Let the cornbread cool in the pan for about 10 minutes before slicing. Drizzle with additional honey before serving for a delicious, sweet finish.
Cooking Notes:
- Spice Level: If you prefer a milder cornbread, remove the seeds from the jalapeños. For more heat, leave them in or add a pinch of cayenne pepper to the batter.
- Cheese Variations: Feel free to use a combination of cheeses like Monterey Jack, pepper jack, or even feta for a unique flavor twist.
- Buttermilk Substitute: If you don’t have buttermilk on hand, mix 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
Serving Suggestions:
- Serve warm slices with butter and an extra drizzle of honey for a sweet and savory treat.
- Pair with a bowl of chili, soup, or stew for a hearty meal.
- It also makes a great side for BBQ dishes like ribs, pulled pork, or grilled chicken.
Tips:
- For a crispy crust, bake the cornbread in a preheated cast-iron skillet.
- To make this dish gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend.
- Add extra toppings like diced tomatoes or crumbled bacon for even more flavor.
Prep Time:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving):
- Calories: 270
- Protein: 8g
- Sodium: 400mg
- Carbohydrates: 32g
- Sugar: 8g
- Fat: 12g
- Fiber: 3g
Conclusion
This Loaded Mexican Cornbread with Cheddar, Jalapeños, and Honey Drizzle is the perfect blend of savory, spicy, and sweet. It’s a versatile dish that can stand alone as a snack or complement your favorite mains. The gooey cheddar and spicy jalapeños create a flavor explosion, while the honey drizzle adds a delicious finish. Try this recipe for your next gathering, and watch it disappear quickly—everyone will be coming back for seconds!
Print
Loaded Mexican Cornbread with Cheddar, Jalapeños, and Honey Drizzle
- Total Time: 45 minutes
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk (or whole milk with a splash of vinegar)
- 2 large eggs
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup fresh corn kernels (or canned/drained corn)
- 2–3 fresh jalapeños, finely diced (adjust for heat preference)
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro (optional)
- 2 tablespoons honey, plus extra for drizzling
Instructions
Step 1: Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet with butter or cooking spray.
Step 2: In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, and smoked paprika. Whisk together until well mixed.
Step 3: In a separate bowl, whisk the buttermilk, melted butter, and eggs until smooth. Make sure the butter is slightly cooled before mixing, so it doesn’t scramble the eggs.
Step 4: Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. The batter will be lumpy, and that’s okay.
Step 5: Fold in the cheddar cheese, corn kernels, diced jalapeños, green onions, and cilantro if using. Mix until everything is evenly distributed.
Step 6: Pour the batter into the prepared baking dish or skillet. Smooth the top with a spatula. Drizzle 2 tablespoons of honey over the batter for an extra touch of sweetness.
Step 7: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8: Let the cornbread cool in the pan for about 10 minutes before slicing. Drizzle with additional honey before serving for a delicious, sweet finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 270
- Sodium: 400mg
- Protein: 8g