Cayenne Corn Bread
Cayenne Corn Bread offers a spicy, cheesy twist on classic cornbread, perfect for hearty meals or gatherings, with a warm, savory flavor and a hint of heat.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Lightly beat the eggs in a medium-sized bowl.
- Add the cream-style corn, sour cream, shredded cheese, cornmeal, sugar, baking soda, cayenne pepper, and 1 tablespoon of melted butter; mix well.
- Melt 1 tablespoon of butter and stir it into the batter.
- Place the remaining 2 tablespoons of butter in a cast-iron skillet or 9-inch square baking pan and put it in the oven until the butter melts.
- Immediately pour the batter into the hot pan.
- Bake for 25 minutes or until golden brown and the center is firm.
Tips & Substitutions
For a twist, try adding some chopped jalapeños for extra heat or swap out the cheddar for pepper jack cheese. If you prefer a sweeter cornbread, increase the sugar slightly. Make sure to preheat your pan with the butter in it; this helps achieve a crispy crust, much like in Diane'S Squash Casserole.
Serving Suggestions
Cayenne Corn Bread is delicious served warm with a dollop of butter on top. It pairs beautifully with chili or soups for a comforting meal. For a complete spread, consider serving it alongside Fresh Apple Cobbler for dessert, creating a delightful contrast of flavors.
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 oven at 350°F (175°C) for about 10-15 minutes until warm and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Cayenne Corn Bread contains roughly 387 calories, with 14g protein, 52g carbohydrates, and 18g fat. It is an excellent source of vitamin A (84% of the Daily Value), dietary fiber (33% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 926mg per serving (40% 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 in advance and store it in the refrigerator for up to 24 hours before baking. Just remember to let it come to room temperature before pouring it into the hot pan.
What can I use instead of sour cream?
You can substitute plain Greek yogurt or buttermilk for sour cream in this recipe. Both options will provide a similar tangy flavor and moisture to the cornbread.
Can I freeze the cornbread?
Absolutely! Allow the cornbread to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months. To enjoy, thaw it in the refrigerator overnight and reheat as needed.
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).