Mexican Cornbread
If you want a great side to your chicken tortilla soup, then you need to make this moist and scrumptious Mexican Cornbread! It's easy to make, serves well fresh or re-warmed. It's just so good!
Equipment
- 1 8" round non-stick cake pan https://amzn.to/3zx7N2R
Ingredients
- 1 cup white self-rising cornmeal https://amzn.to/3WcztTp
- 1 cup cheddar or Mexican cheese mix, shredded
- 1 1/2 tbsp granulated sugar
- 1/2 cup olive oil
- 1/3 cup onion or green onion, sliced in small pieces
- 1 tbsp jalapeño, diced, remove seeds
- 3/4 cup buttermilk (or full fat plain milk)
- 1 egg
- 1/2 cup creamed corn, canned (or fresh homemade recipe in notes)
Instructions
- PREP: Preheat your oven to 350 degrees F and insert the cake pan into the oven while it heats.
- MAKE THE MIX: Take all of the ingredients and mix them together in a large bowl. Then take the cake pan out of the oven with a potholder, and spray with oil, or use 2tsp of olive oil to coat the pan.1 cup white self-rising cornmeal, 1 cup cheddar or Mexican cheese mix,, 1 1/2 tbsp granulated sugar, 1/2 cup olive oil, 1/3 cup onion or green onion,, 1 tbsp jalapeño,, 3/4 cup buttermilk, 1 egg, 1/2 cup creamed corn,
- BAKE THE BREAD: Pour the mix into the pan and then bake for 32-40 minutes. It should be golden and a bit crisp on top.
- ENJOY: Let it cool on the counter for 5 minutes. Grab the plate or platter you'd like to serve the cornbread on. Using a potholder, flip the pan upside down over the plate to remove it from the pan. Cut in either triangle (like a cake slice) or square pieces. Serve warm and enjoy!
Notes
Self-rising Cornmeal: https://amzn.to/3WcztTp
Chicken Tortilla Soup Recipe: http://caramelizedonions.com/chicken-tortilla-soup/