Hot Corn Bread(Or Mexican Bread)
Warm and flavorful, Hot Corn Bread combines the sweetness of cornmeal with the sharpness of cheddar and the heat of peppers, creating a spicy, cheesy bread perfect for casual gatherings or as a side dish with hearty meals. Its moist texture and bold flavors make it a crowd-pleaser.
Ingredients
Instructions
- Mix all ingredients except peppers in a bowl.
- Chop hot peppers (wearing rubber gloves) and add to the mixture.
- Stir well to combine.
- Pour the batter into a well-greased pan.
- Bake at 350°F for about 1 hour or until golden and cooked through.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding 1 tablespoon of honey or sugar to the mix. If you want to dial down the heat, use mild peppers or omit them entirely. You can also substitute half of the Cheddar cheese with Monterey Jack for a creamier texture. Ensure all ingredients are at room temperature for better mixing and baking results.
Serving Suggestions
This cornbread is delicious served warm alongside chili or as a side to Will'S Huevos Rancheros for a hearty breakfast. For a fun twist, serve it with a drizzle of Nacho Sauce for extra flavor. It also pairs excellently with any Mexican recipes, making it a versatile addition to your meal.
Storage & Reheating
Allow any leftover cornbread to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to maintain moisture. It can be stored in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10 minutes or microwave for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Corn Bread(Or Mexican Bread) contains roughly 395 calories, with 10g protein, 55g carbohydrates, and 17g fat. It is an excellent source of vitamin A (54% of the Daily Value), dietary fiber (28% of the Daily Value), and iron (24% of the Daily Value), and a good source of calcium. It also contributes 8g 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 cornbread ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just stir it again before pouring it into the pan. However, for best results, it's recommended to bake it fresh to enjoy its optimal texture.
What can I use if I don't have cornmeal?
If you don't have cornmeal, you can grind cornflakes or use polenta as a substitute, but the texture may vary slightly. Another option is to use all-purpose flour mixed with a small amount of cornstarch to mimic the cornbread's consistency.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes, as ovens may vary in temperature.
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).