Granny Bell'S Mexican Corn Bread
Granny Bell's Mexican Corn Bread is a savory, cheesy dish with jalapenos and bell peppers, perfect for family gatherings or as a flavorful side with spicy dishes.
Ingredients
Instructions
- Crush the chopped jalapeno pepper into the cornmeal.
- Mix the self-rising cornmeal, cream-style corn, eggs, chopped bell pepper, chopped jalapeno, Wesson oil, and buttermilk until well combined.
- Heat a skillet and grease it thoroughly.
- Pour half of the cornmeal mixture into the hot skillet.
- Sprinkle half of the grated cheese over the batter and then pour in the remaining cornmeal mixture.
- Sprinkle the remaining cheese on top of the batter.
- Bake at 350°F for 45 minutes until golden and cooked through.
- Ensure the skillet is very hot before pouring in the cornmeal mixture to prevent sticking.
Tips & Substitutions
For a spicier kick, increase the amount of chopped jalapeno or add diced green chilies. You can substitute the self-rising cornmeal with regular cornmeal and add 1 ½ teaspoons of baking powder. Consider using a mix of cheeses, like Monterey Jack and cheddar, for more depth. Remember to preheat your skillet to ensure a crispy bottom and prevent sticking.
Serving Suggestions
Granny Bell's Mexican Corn Bread is perfect as a side dish for chili or pairs beautifully with Cheese Enchilada(Mexican Food). Serve it warm with butter or alongside a fresh salsa for added flavor. It also makes a great base for a breakfast burrito, topped with eggs and avocado for a delicious morning treat.
Storage & Reheating
Leftover corn bread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. For a quicker option, microwave individual pieces for 30 seconds, but note that the texture may be softer.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Bell'S Mexican Corn Bread contains roughly 333 calories, with 10g protein, 54g carbohydrates, and 10g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g 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 make this corn bread ahead of time?
Yes, you can make this corn bread ahead of time. Once baked, allow it to cool completely, then store it in an airtight container. It can be refrigerated or frozen for longer storage. Just reheat it in the oven before serving to retain its texture.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will provide the needed acidity for the recipe.
Can I add other vegetables to the corn bread?
Absolutely! Feel free to incorporate other vegetables such as corn kernels, diced zucchini, or even spinach for added nutrition and flavor. Just be mindful of the moisture content to ensure the corn bread maintains its desired texture.
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).