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Tex-Mex cuisine is a vibrant fusion of Mexican and American culinary traditions, celebrated for its bold flavors, colorful ingredients, and comforting dishes. Its appeal lies not only in the rich, spicy flavors but also in the sense of community it fosters during gatherings, whether family dinners, potlucks, or festive celebrations. One dish that beautifully embodies this spirit is cornbread, a beloved staple that has graced tables across the United States for generations. With its golden crust and tender crumb, cornbread is versatile enough to accompany hearty stews, serve as a base for toppings, or shine on its own as a snack.

Mini Tex-Mex Cornbread Wedges

Discover the joy of Mini Tex-Mex Cornbread Wedges, a tasty twist on a classic favorite. These bite-sized delights are perfect for gatherings, family meals, or as a quick snack. Made with flavorful ingredients like jalapeños, cheddar cheese, and fresh herbs, each wedge bursts with zesty taste. This recipe combines rich history with modern flair, making it both delicious and nutritious. Get ready to impress your guests and savor the vibrant flavors of Tex-Mex cuisine!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust according to your spice preference)

1 cup milk

1/3 cup vegetable oil

2 large eggs

1 cup shredded cheddar cheese

1 cup corn kernels (can be fresh, frozen, or canned)

1/2 cup chopped jalapeños (use fresh or pickled for added tang)

1/4 cup chopped fresh cilantro (optional for extra flavor)

1/2 cup diced red onion

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a 9-inch round cake pan by greasing it with cooking spray or lining it with parchment paper for easier removal after baking.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, ground cumin, and cayenne pepper. Use a whisk to ensure that all dry ingredients are thoroughly blended and aerated.

      Prepare Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and eggs until the mixture is smooth and slightly frothy—this helps incorporate air into the batter.

        Combine Mixtures: Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. It’s important to avoid overmixing; a few lumps are perfectly fine.

          Fold in Add-Ins: Carefully fold in the shredded cheddar cheese, corn kernels, chopped jalapeños, cilantro (if using), and diced red onion. This step guarantees that the flavors spread evenly throughout the cornbread.

            Bake: Pour the batter into the prepared pan, smoothing it out to ensure even baking. Place it in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

              Cool and Slice: After removing the cornbread from the oven, allow it to cool in the pan for about 10 minutes. If you prefer, transfer it to a wire rack to cool completely. Once cooled, slice the cornbread into wedges for serving.

                Serve: Enjoy the mini Tex-Mex cornbread wedges warm. For an extra touch, serve them with toppings like sour cream, salsa, or guacamole for a delightful flavor boost.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 8 servings