Mexican Cornbread

In the vibrant streets of Mexico City, there lived a talented baker named Rosa. Rosa’s passion for baking was as colorful as the city itself, and she loved nothing more than experimenting with traditional flavors and ingredients to create new and exciting recipes. One sunny afternoon, as the aroma of spices wafted through her bustling bakery and the sound of mariachi music filled the air, Rosa felt inspired to whip up a batch of her famous Mexican Cornbread.

With a twinkle in her eye and a sprinkle of magic, Rosa set to work, combining the sweetness of cornmeal with the heat of jalapeños and the richness of cheese. As the cornbread baked to golden perfection in the oven, filling the bakery with its irresistible scent, Rosa knew that she was creating a dish that would bring joy to all who tasted it.

Mexican Cornbread


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 cup shredded cheddar cheese
  • 1/2 cup canned corn kernels, drained
  • 2 jalapeño peppers, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
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