Cheesy Mexican Corn Bread
A cheesy, flavorful Mexican-inspired cornbread with jalapenos and cream-style corn, perfect as a side dish or for gatherings that love bold, comforting flavors.
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease and flour a 9 x 13 inch pan.
- In a medium bowl, mix cornmeal, eggs, buttermilk, jalapenos, salt, corn, and oil; blend together well.
- Pour half the batter into the prepared pan.
- Sprinkle with grated cheese.
- Add the remaining batter on top.
- Bake for 45 minutes.
- Cool for 5 minutes before cutting and serving.
Tips & Substitutions
For a spicier cornbread, use the full cup of jalapenos or consider adding diced green chilies for extra flavor. If you don’t have self-rising cornmeal, mix regular cornmeal with baking powder and salt. Cheese options can vary; try pepper jack for a kick or a mix of cheddar and Monterey Jack for a delicious blend. For a twist, consider adding corn kernels from the cob for texture.
Serving Suggestions
This cheesy cornbread pairs beautifully with Championship Bean Dip or a side of Chile Rellenos In A Pan for a complete meal. Serve it warm with butter or a drizzle of honey for added sweetness. It also works well as a side for grilled meats or as part of a Mexican-themed dinner alongside traditional dishes and Margarita Cocktails.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 30 seconds, or warm them in the oven at 350°F for 10-15 minutes until heated through. This cornbread can also be frozen; wrap tightly in plastic wrap and foil, and it will last for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Mexican Corn Bread contains roughly 298 calories, with 7g protein, 42g carbohydrates, and 12g fat. It is a good source of protein (14% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1075mg per serving (47% 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 regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal. To mimic self-rising cornmeal, add 1 teaspoon of baking powder and 1/2 teaspoon of salt for every cup of cornmeal used. This will help the cornbread rise and achieve the desired texture.
How can I make this recipe gluten-free?
To make gluten-free Cheesy Mexican Corn Bread, substitute self-rising cornmeal with a gluten-free cornmeal blend that includes baking powder. Ensure all other ingredients, like cheese and buttermilk, are certified gluten-free as well.
What type of cheese works best in this recipe?
While the recipe suggests grated cheese, you can use your favorite melting cheese. Cheddar is a classic choice, but Monterey Jack or a spicy pepper jack can enhance the flavor. Experiment with different cheeses to find your perfect combination!
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).