Spicy Mexican Cornbread
A delicious twist on traditional cornbread with sweet corn, peppers, and cheese for a unique flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup white cornmeal
- ½ teaspoon red pepper Adjust to taste for spiciness
Wet Ingredients
- 1 cup buttermilk Can substitute with regular milk
- ½ cup oil Vegetable oil or other neutral oil can be used
Vegetables and Cheese
- 1 can mexi-corn, drained
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 cup shredded cheese Choose your favorite type of cheese
For Cooking
- 1 teaspoon Crisco For greasing the skillet
Instructions
Preparation
- In a bowl, mix all ingredients until well combined.
- Heat Crisco in a cast iron skillet until hot.
- Pour the batter into the skillet.
Baking
- Bake in a preheated oven at 400°F for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
- Slice and serve warm.
Notes
Serve warm, topped with butter, honey, or salsa. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.