Buttermilk Mexican Corn Bread
Buttermilk Mexican Corn Bread offers a moist, flavorful twist with a hint of spice, perfect for casual gatherings, barbecues, or as a comforting side dish.
Ingredients
Instructions
- Combine flour, cornmeal, baking powder, and salt in a large bowl.
- Add buttermilk, eggs, picante sauce, and melted butter. Stir just until ingredients are blended.
- Pour the batter into a well-greased 8-inch square baking pan.
- Bake at 425°F (220°C) for 25 to 30 minutes or until golden brown.
Tips & Substitutions
For extra flavor, consider adding shredded cheese or jalapeños to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Adjust the baking time if using a different pan size, as a larger pan may require less time, while a smaller one may need more.
Serving Suggestions
Serve your Buttermilk Mexican Corn Bread warm, perhaps alongside a bowl of chili or as a side to a hearty stew. It pairs beautifully with Mexican Corn Salad for a delightful meal. For a fun twist, try using it as a base for a savory breakfast sandwich topped with eggs and avocado.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Mexican Corn Bread contains roughly 276 calories, with 5g protein, 35g carbohydrates, and 13g fat. It is a good source of calcium (13% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1154mg per serving (50% 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 use a different type of flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and additional fiber. However, this may change the texture slightly, so keep an eye on the baking time.
Is it possible to make this recipe vegan?
Absolutely! You can use a plant-based milk with vinegar instead of buttermilk and replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). This will maintain the moisture and binding needed for the cornbread.
How can I make the cornbread spicier?
To amp up the spice level, try adding diced green chilies or a pinch of cayenne pepper to the batter. Incorporating some diced jalapeños can also give a nice kick that complements the flavors beautifully.
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).