Mexican Cornbread
Flavorful and delicious with a little zip, this Mexican Cornbread pairs well with a variety of holiday dishes or a big bowl of warm soup!
Ingredients
- 1 cup cornmeal
- 1 ¼ cups unbleached all-purpose flour
- 1 tbsp. granulated sugar
- 1 tbsp. baking powder
- ¼ tsp. ground Himalayan pink salt
- ⅛ tsp. cayenne pepper, or more to taste
- 2 large free-run eggs, beaten
- ½ cup evaporated milk, or more tips & tricks
- ½ cup milk
- 1 ½ cups pumpkin purée Footnote
- 3 tbsp. melted butter, plus more to grease the baking dish
- 1 can (19 oz.) corn kernels, drained
- ½ cup Monterey Jack cheese, grated (optional) tips & tricks
- ½ cup sharp Cheddar cheese, grated (optional)
- ½ cup poblano peppers, finely diced
- ½ 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.