Cheese Mexican Cornbread
Cheese Mexican Cornbread offers a moist, cheesy, slightly sweet flavor with a tender crumb, perfect as a side dish for Mexican or Southern-inspired meals, appealing to all ages.
Ingredients
Instructions
- Mix flour and cornmeal in a bowl.
- In a separate bowl, combine shredded Cheddar cheese, milk, sour cream, honey, melted butter, and egg.
- Add the wet ingredients to the dry mixture and stir until well combined.
- Pour the batter into greased muffin tins.
- Bake at 375°F (190°C) for 20 to 25 minutes until golden brown and cooked through.
Tips & Substitutions
For a spicier flavor, consider adding jalapeños or diced green chilies to the batter. You can substitute buttermilk for regular milk for a richer taste. If you're out of Cheddar, any melty cheese like Monterey Jack or Pepper Jack will work well. Ensure your muffin tins are well-greased to prevent sticking. This recipe can be adapted for a sweeter cornbread by increasing the honey.
Serving Suggestions
These Cheddar cornbread muffins are perfect as a side dish to chili or soup, adding a savory touch to your meal. Serve them warm with butter or honey drizzled on top. They also pair beautifully with Mexican recipes like Vegetable And Cheese Enchiladas for a complete dinner. Enjoy them at breakfast with eggs for a hearty start to your day.
Storage & Reheating
Store leftover cornbread in an airtight container in the refrigerator for up to three days. To reheat, place individual pieces in the microwave for about 20-30 seconds or warm them in the oven at 350°F (175°C) for 10-15 minutes. This will help restore moisture and keep the texture fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Mexican Cornbread contains roughly 482 calories, with 14g protein, 68g carbohydrates, and 18g fat. It is an excellent source of calcium (30% of the Daily Value) and protein (27% of the Daily Value), and a good source of vitamin A and iron.
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 recipe gluten-free?
Yes, you can easily make this cornbread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check the blend for proper binding agents, or add a little xanthan gum if needed. The texture may vary slightly, but it will still be delicious.
Can I freeze the cornbread muffins?
Absolutely! Allow the muffins to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to three months. When ready to enjoy, thaw them in the refrigerator overnight and reheat as needed.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt is a great substitute that will provide a similar tangy flavor and creamy texture. Alternatively, you can use cottage cheese blended until smooth for a lower-fat option. Just make sure to adjust the liquid content slightly if necessary.
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).