This Tex-Mex Cornbread is a vibrant twist on the classic Southern staple, bursting with flavor and texture. The batter combines sweet cornmeal with creamy sour cream and salad oil for a tender crumb, while fresh jalapeños and green onions provide a spicy, aromatic punch. Melted cheddar cheese is folded throughout, creating gooey pockets of rich dairy goodness in every bite. ItâÂÂs the perfect accompaniment to chili, tacos, or BBQ, offering a satisfying balance of sweet corn and savory spice. Easy to mix up with pantry staples, this cornbread bakes up golden and moist, making it an ideal side dish for casual weeknight dinners or festive gatherings where bold flavors are welcome at the table.
Tex-Mex Cornbread
Description
This Tex-Mex Cornbread is a vibrant twist on the classic Southern staple, bursting with flavor and texture. The batter combines sweet cornmeal with creamy sour cream and salad oil for a tender crumb, while fresh jalapeños and green onions provide a spicy, aromatic punch. Melted cheddar cheese is folded throughout, creating gooey pockets of rich dairy goodness in every bite. ItâÂÂs the perfect accompaniment to chili, tacos, or BBQ, offering a satisfying balance of sweet corn and savory spice. Easy to mix up with pantry staples, this cornbread bakes up golden and moist, making it an ideal side dish for casual weeknight dinners or festive gatherings where bold flavors are welcome at the table.Ingredients
Directions
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Preheat oven to 425ðF (220ðC). Grease an 8-inch square baking pan or a 12-inch cast-iron skillet with oil or butter.
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In a large mixing bowl, whisk together the eggs, salad oil, and sour cream until smooth.
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Stir in the cornmeal, baking powder, salt, cream-style corn, chopped green onions, and jalapeños until just combined.
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Fold in half of the grated cheddar cheese (about 1/2 cup) into the batter.
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Pour the batter into the prepared pan, spreading it evenly.
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Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the batter.
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Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Let cool in the pan for 5 minutes before slicing and serving warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 536.6kcal
- % Daily Value *
- Total Fat 35.9g56%
- Saturated Fat 20.9g105%
- Cholesterol 183.2mg62%
- Sodium 8276.2mg345%
- Total Carbohydrate 35.4g12%
- Dietary Fiber 5.4g22%
- Sugars 13.5g
- Protein 24.8g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For less oil: You may reduce the salad oil to 1/2 cup if you prefer a less rich texture, as suggested by original testers.
Spice level: Adjust the amount of jalapeños based on your heat preference. For milder cornbread, remove seeds and membranes; for extra heat, add more peppers or use hot sauce.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
Variation: Try adding cooked bacon bits or diced ham for a hearty, non-vegetarian version.
