Mexican Cornbread goes with every meal. Great for breakfast, aside a salad for lunch, and the perfect accompaniment to a hearty soup for dinner.

In this food blog, we often challenge you with recipes using wild plants, unusual flavors, and special ingredients that will help you make great food with Southwest flavors.  But maybe this is time time for something familiar and comforting. Mexican Cornbread used to be in regular rotation on our dinner menu, but I’d forgotten about it.

It’s Carolyn today and this has been a head-spinning month for anyone in the food world. Which I guess includes anyone who eats, but especially those involved in getting you that food. First, I want to celebrate the incredible response of the Tucson restaurant community in the first American UNESCO City of Gastronomy. Many sit-down restaurants managed to pivot in a day to take-out establishments after our mayor declared they could no longer seat patrons. When hundreds of restaurant workers lost their jobs, some of their colleagues with funding from generous donors, stepped up to provide meals for their out-of-work buddies.

My friend Lorien who has a small in-town farm is staying away from the farmer’s market and instead is serving customers from the alleyway behind her garden. (Those are her chicken’s beautiful eggs in the photo below). This is just one example of how Tucson’s food community is adapting to the pandemic. My forthcoming book “A Desert Feast: Celebrating Tucson’s Culinary Heritage” is entering the design stage, but my editors allowed me the opportunity to quickly add an Epilogue discussing the heroic measures that help keep the food flowing in our city.

Lorien’s neighbor gets some eggs from the alley behind her Dreamflower Garden.

So, on to the recipe. There is a standard method for putting all the ingredients together, but I’d bet if you just dumped everything in the bowl at once and stirred, it probably would be fine.

Most of the ingredients for Mexican Cornbread are pantry staples.

Ready for the oven.

This recipe is remarkably forgiving. Since I store my cornmeal at the back of the fridge and hadn’t seen it recently, I was surprised to find that I didn’t have quite enough yellow cornmeal. I certainly wasn’t going to run to the store for one item, so I  filled in with blue cornmeal of which I had an abundance. I prefer to use whole wheat flour, but you might want to use white flour. You probably don’t have buttermilk. Instead add a tablespoon of vinegar to regular milk. It will help the baking soda to do its work.  Here in the Southwest, we are used to eating spicy food, so we’d use at least some pepperjack cheese and add some jalapeños. But the cornbread is delicious in the milder version as well.

If you live in an area where prickly pear cactus are growing new pads and you are itching to use them, feel free to add some nopalitos to this recipe. Here, in a previous post, are full instructions on how to prepare them.  Nopalitos will add additional nutrition to your cornbread.

Mexican Cornbread

1 cup cornmeal

1 cup flour

1/2 cup melted butter

1 tablespoon sugar

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 large eggs, lightly beaten

3/4 cup buttermilk or milk

1 cup cream-style canned corn

1 (4-ounce) can chopped green chiles (chopped)

1/4 cup minced jalapeño peppers (optional)

1 ½  cups shredded longhorn, pepperjack or cheddar cheese

Instructions

Preheat oven to 425 degrees. Grease a 9-inch square baking pan.

In a large mixing bowl, combine the cornmeal, melted butter, sugar, salt, baking powder and baking soda.

In another bowl, whisk the eggs with the buttermilk. Add melted butter. Add the wet mixture to the dry ingredients and mix just until blended. Stir in the cream-style corn and chopped chiles. Add jalapeños if using. Stir to blend.

Pour half the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.

Spoon remaining batter over the cheese layer and then top with the remaining cheese.

Bake for 20 to 25 minutes until lightly browned around the edges.

Just out of the oven.

Unless you have a large family or are really hungry, you’ll have some cornbread left. This is a good thing. It makes a lunch salad a satisfying meal, it is great beside a supper soup, and any leftovers can be fried in a little butter for breakfast. Add an over easy egg.  Oh my!

Try frying Mexican Cornbread for breakfast.

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Carolyn Niethammer has written about the food of the Southwest for more decades that she is willing to admit to. She is excited that The New Southwest Cookbook has been recently re-released. The New Southwest Cookbook can help you up your game with easy but innovative recipes. The dishes originated with top chefs using familiar Southwest ingredients in delicious new ways. These chefs were well-trained and knew how to layer flavors to come up with either new spins on the old favorites or entirely unique ways of blending the iconic chiles, corn, beans, and citrus.  The New Southwest Cookbook can be ordered from your favorite bookstore or ordered from Barnes & Noble, Amazon, or the publisher.