Cornbread (Mexican)
A flavorful Mexican-style cornbread with sharp cheese, sweet and hot peppers, and a tender crumb, perfect as a side or snack for any meal.
Ingredients
Instructions
- Mix all ingredients together, except cheese.
- Pour half of batter into a greased pan.
- Sprinkle grated cheese over the batter.
- Pour the remaining batter over the cheese.
- Bake at 375°F for one hour or until golden brown.
Tips & Substitutions
For a twist, consider adding diced jalapeños for extra heat or substituting the sharp cheese with a milder variety if preferred. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure the cornmeal is self-rising to achieve the right texture. For a sweeter version, add a tablespoon of sugar to the batter.
Serving Suggestions
Serve this cornbread warm as a delightful side to chili or a hearty stew. It pairs beautifully with Taco Salad (Meatless) or can be enjoyed on its own with butter and honey. For a fun twist, consider serving it alongside Chile Hominy Casserole for a comforting meal. Garnish with fresh herbs or a sprinkle of extra cheese for added flavor.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap any leftovers tightly in plastic wrap or aluminum foil and place them in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10 minutes or until warmed through, or microwave for a quick fix.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread (Mexican) contains roughly 747 calories, with 17g protein, 131g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (113% of the Daily Value), vitamin C (80% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 32g of dietary fiber toward your daily target.
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, but you'll need to add baking powder and salt to mimic the leavening properties of self-rising cornmeal. For every cup of regular cornmeal, add 1 teaspoon of baking powder and 1/2 teaspoon of salt.
How can I make this recipe dairy-free?
To make this cornbread dairy-free, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice. Additionally, use a dairy-free cheese alternative for the grated cheese to maintain the cheesy flavor without the dairy.
What can I do if the cornbread is too dry?
If your cornbread turns out dry, it may be due to overmixing or baking too long. To counteract this, try adding a little more oil or a splash of milk to the batter next time. You can also serve the dry cornbread with a drizzle of honey or a spread of butter to enhance moisture.
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).