Easy Mexicorn Cornbread
A moist and cheesy cornbread with sweet Mexicorn and onion, perfect as a hearty side dish for family dinners or gatherings, offering a delightful combination of flavors.
Ingredients
Instructions
- Mix the dry ingredients (cornmeal, baking soda) and stir well.
- In a separate bowl, mix milk, beaten eggs, and vegetable oil together.
- Add the dry ingredients and milk mixture to the Mexicorn and mix thoroughly.
- Stir in the grated Cheddar cheese.
- Add the chopped onion and stir until combined.
- Ensure the mixture is stirred together well.
- Pour the batter into a hot, greased skillet.
- Bake at 350°F (175°C) for 40 minutes until golden and cooked through.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper to the batter. If you don't have Mexicorn, you can substitute with a combination of corn, diced bell peppers, and green chilies. For a healthier option, use whole wheat flour instead of cornmeal, but note that it may alter the texture slightly.
Serving Suggestions
This Easy Mexicorn Cornbread pairs beautifully with soup or chili, making it a perfect comfort food meal. Serve it alongside a fresh garden salad for a balanced dish. You can also enjoy it as a snack with a dollop of butter or your favorite dip, such as Dill Cottage Cheese Dip, for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave for about 30 seconds or warm them in a skillet over medium heat until heated through. This cornbread can also be frozen for up to 2 months; just make sure to wrap it tightly.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Mexicorn Cornbread contains roughly 461 calories, with 10g protein, 55g carbohydrates, and 22g fat. It is an excellent source of vitamin A (52% of the Daily Value), calcium (26% of the Daily Value), and vitamin C (22% of the Daily Value). Note that it is relatively high in sodium, at 1293mg per serving (56% 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?
Absolutely! This cornbread can be made a day in advance. Just store it in an airtight container at room temperature. Reheat in the oven before serving for the best texture.
What can I substitute for the eggs?
You can replace the eggs with flaxseed meal—mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This works well for a vegan version.
Is it possible to add other ingredients to customize the cornbread?
Definitely! Feel free to mix in ingredients like cooked bacon, fresh herbs, or even different types of cheese to customize your cornbread. Just keep an eye on the moisture level to maintain the right consistency.
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).