This savory, hearty bread is full of corn, chilies and cheese.
Let me just say – not all bread needs to be spread and layered with all manner of fillings to be delicious. This Mexican cornbread packs all the flavors you’re looking for right into the dough, so you can slice and serve and it’s ready to eat.
This was my first shot at cornbread, and you can bet I’ll be making it again. You can double up on the fillings you like, make your own substitutions, and just generally play around until it’s just the way you like it. Enjoy!
- 1 1/2 cup white whole wheat flour
- 1 1/2 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup oil
- 3/4 cup milk
- 2 eggs
- 1 (8-ounce) can creamed corn
- 1 (4-ounce) can mild chopped chilies
- 8 ounces shredded cheddar
- 2-3 scallions, chopped
Preheat oven to 350° F. Spray a 9x13" pan with non-stick spray and set aside.
Mix all dry ingredients in large bowl.
Combine oil, milk, eggs, corn, chilies, cheese and scallions and mix well.
Use a spatula and gentle strokes to combine dry and liquid ingredients just until incorporated – don’t overmix.
Pour into pan and spread to even it out. Bake 30 minutes.
Cool on wire rack 5-10 minutes before slicing and serving.