John Washington
Mexican Jalapeño Cornbread Extravaganza
Mexican Jalapeño Cornbread Extravaganza is a flavorful and spicy twist on traditional cornbread. This dish brings a fiesta of taste by incorporating fresh jalapeños, sweet corn, and a blend of Mexican spices. It’s perfect as a side for barbecues, chili, or any meal that needs a bit of zest.
Ingredients:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 cup fresh corn kernels (or canned, drained)
– 2-3 jalapeños, seeded and finely chopped
– 1 cup shredded Cheddar cheese
– 1/2 teaspoon cumin
– 1/2 teaspoon chili powder
Instructions:
1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, eggs, and melted butter.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Fold in the fresh corn kernels, chopped jalapeños, shredded Cheddar cheese, cumin, and chili powder.
6. Pour the batter into the prepared baking dish or skillet, spreading it evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cornbread cool in the pan for a few minutes before slicing.
Enjoy the bold flavors and the perfect balance of sweetness and heat in this Mexican Jalapeño Cornbread Extravaganza!
