Cheddar, Jalapeno, and Green Onion Cornbread
4 servings
90 minutes
Cornbread with cheddar, jalapeño, and green onions is a vibrant embodiment of Mexican cuisine that combines a tender texture with spiciness and rich cheesy flavor. The recipe's roots delve deep into Mexican traditions where cornmeal has been used since ancient times. Buttermilk adds lightness to the bread while the spicy jalapeño and fresh green onions give it a distinctive liveliness. This bread perfectly complements meat dishes, soups or simply serves as a standalone treat with melted butter. Baked to a golden crust, it becomes crispy on the outside and soft on the inside, creating a delightful contrast. Essential at any Mexican feast, it brings comfort and warmth to everyone who tries it.
1
Preheat the oven to 190 degrees.
2
Put the butter in a 20x20 cm square pan and place it over medium heat. Heat well for about 2 minutes and turn off the heat.
- Butter: 2 tablespoons
3
Meanwhile, mix the dry ingredients in a bowl. In another bowl, mix the buttermilk and egg. Combine both mixtures. Add grated cheddar, finely chopped onion, and finely chopped pepper. If the mixture is too thick, add more buttermilk or milk. Pour the batter into a greased pan and smooth the top.
- Corn flour: 1.5 glass
- Wheat flour: 0.5 glass
- Baking powder: 1.5 teaspoon
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Buttermilk: 1.3 glass
- Chicken egg: 1 piece
- Cheddar cheese: 1 glass
- Green onions: 2 stems
- Jalapeno pepper: 1 piece
- Buttermilk: 1.3 glass
4
Place in the oven and bake for about 30 minutes until cooked and golden brown. Serve hot or warm.