Mexican cornbread is one of those easy sides that makes just about any comfort food dinner better. This version is soft and golden with cheddar cheese, green chiles, jalapeños, onion and red bell pepper baked right in. It has just enough sweetness to balance the savory flavors and a little kick without being overwhelmingly spicy.

I love serving this warm straight from the skillet with chili, soup or a big Tex-Mex dinner. Add a little butter or honey butter while it’s still warm and it’s even better. It’s simple, hearty and definitely one of those recipes worth keeping around for fall and winter dinners.

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1/4 cup sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup buttermilk

• 1/3 cup vegetable oil

• 2 eggs

• 1 (4 oz) can diced green chilies, undrained

• 1 cup shredded cheddar cheese

• 1/2 cup chopped jalapeños (fresh or pickled)

• 1/4 cup chopped onion

• 1/4 cup chopped red bell pepper

• 2 tbsp chopped fresh cilantro (optional)

Preparation

1. Preheat oven to 400°F. Grease a 9-inch square baking dish or a cast iron skillet.

2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt.

3. In another bowl, whisk together buttermilk, oil and eggs. Stir in green chilies.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in cheddar

cheese, jalapeños, onion, red bell pepper and cilantro.

5. Pour batter into prepared dish or skillet and spread evenly.

6. Bake for 20–25 minutes or until golden brown and a toothpick inserted in the center comes out

clean.

Delicious on its own or served with chili, soups, or your favorite Tex-Mex dishes. We love it with a

little honey butter on top!