mexican corn bread;

Spice up your classic cornbread with this green chile corn meal batter topped with a mexican blend of cheese!  Easy to make and perfect for meal prep or to feed a crowd.

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If you’re looking for a different spin on cornbread, I highly recommend this one!  It’s pretty classic, has those big kernels of corn, and is packed full of flavor.  I honestly don’t think it needs a slather of butter that some people like on their cornbread because of the green chiles and cheesy topping!

This is also one of my make-ahead side dishes!  You’ll need to grab a few ingredients, but you basically just dump ’em all in a bowl and bake it off, so not a particularly complex series of steps.  I actually served this as a side dish to my maple mustard wings and miso-glazed wings when the in-laws-to-be were meeting my parents, and it was a hit!  Honestly, the wings stole the show, but this was a solid supporting side dish.

If you are planning to make it ahead, I suggest underbaking by about 5-7 minutes.  Allow to cool completely, then cover with plastic wrap.  When you’re ready to bake it off remove the plastic wrap and pop it in the oven to finish it off for about 4-5 minutes.  Sometimes it takes a little less than 5-7 because the residual heat from baking will continue to cook the cornbread.  So definitely check on it, because you don’t want to dry it out!  But I’ve had good success with this method.

Don’t forget that extra sprinkle of cheese on the top!  Again, if you’re prepping this in advance, it doesn’t hurt to leave the cheese for the second baking, and you can always broil the top to just melt the cheese if your cornbread is already done.

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