Aunt Helen'S Mexican Corn Bread
A flavorful and hearty Mexican-inspired cornbread featuring spicy jalapenos, sweet onions, and bell peppers. This moist, savory bread pairs well with chili, soups, or as a stand-alone snack. Its bold flavors and tender crumb make it a perfect addition to family dinners or casual gatherings.
Ingredients
- 2 1/2 cups self-rising cornmeal ⓘ
- 2/3 cup self-rising flour ⓘ
- 1 tablespoon black pepper ⓘ
- 1 tablespoon salt ⓘ
- 3 tablespoons sugar ⓘ
- 1 large onion, chopped ⓘ
- 1/2 bell pepper, chopped ⓘ
- 1 1/2 jalapenos, chopped fine ⓘ
- 1 large ear of corn, kernels removed ⓘ
- 5 tablespoons hot oil ⓘ
- 3 large eggs ⓘ
- buttermilk, as needed ⓘ
Instructions
- Combine all the dry ingredients, including self-rising cornmeal, self-rising flour, black pepper, salt, and sugar.
- Add the chopped onion, chopped bell pepper, chopped jalapenos, and corn to the dry mixture.
- Mix in the eggs, hot oil, and enough buttermilk to create a batter similar in consistency to traditional cornbread.
- Pour the batter evenly into two greased pans.
- Bake at 450°F until golden and cooked through, about 20 minutes.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding a bit more sugar or incorporating some honey. You can substitute the jalapenos with diced green chiles if you prefer less heat. If you don't have self-rising cornmeal, mix regular cornmeal with baking powder and salt. This recipe is great for using up leftover corn from a BBQ or a quick corn mazatlon.
Serving Suggestions
Serve this Mexican cornbread warm, optionally topped with a dollop of sour cream or guacamole. It pairs beautifully with spicy nachos or can be served alongside your favorite chili or enchiladas supremas. For a colorful spread, consider including a fresh salad or a platter of Mexican bites.
Storage & Reheating
Once cooled, store any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Helen'S Mexican Corn Bread contains roughly 613 calories, with 8g protein, 57g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (62% of the Daily Value) and iron (25% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 515mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the pans and baking. This makes it convenient for gatherings or busy weeknights.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in your cornbread recipe.
How can I make this recipe vegetarian-friendly?
This recipe is already vegetarian as it does not contain any meat. To enhance the dish, you can add more vegetables like zucchini or corn. You could also serve it with a side of refried beans for a complete vegetarian meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).