Mexican Cornbread
Flavorful and delicious with a little zip, this cornbread goes so well with a variety of Holiday dishes or simply along with a nice big bowl of warm soup!
Ingredients
- 1 cup cornmeal
- 1 1/4 cups unbleached all-purpose flour
- 1 tbsp. granulated sugar
- 1 tbsp. baking powder
- 1/4 tsp. ground Himalayan pink salt
- 1/8 tsp. cayenne pepper, or more to taste
- 2 large free-run eggs, beaten
- 1/2 cup evaporated milk, or more
- 1/2 cup milk
- 1 1/2 cups pumpkin purée Footnote
- 3 tbsp. melted butter, plus more to grease the baking dish tips & tricks
- 1 can (19 oz.) corn kernels, drained
- 1/2 cup Monterey Jack cheese, grated (optional)
- 1/2 cup sharp Cheddar cheese, grated (optional)
- 1/2 cup poblano peppers, finely diced
- 1/2 cup red peppers, finely diced
Directions
- Preheat oven to 400ºF.
- In a medium bowl, add cornmeal, flour, sugar, baking powder, salt and cayenne pepper; whisk until well blended and set aside.
- In a large bowl, combine eggs, evaporated milk, milk, pumpkin purée and 3 tbsp. melted butter. Add dry to wet ingredients; whisk until well mixed.
- Add corn kernels, both cheeses, and peppers. Combine very well and pour into a 9 x 9 baking dish lightly greased with butter. Even the top out using a spatula.
- Transfer to the preheated oven and bake for 55-60 minutes or until a cake tester inserted in the center of the bread comes out clean.
- Remove from the heat and let it cool 15 minutes before cutting.
Notes
Footnote: It's okay if you have a little less than the amount suggested but don't go over 1 1/2 cups.