Hot Cornbread
Hot Cornbread is a spicy, cheesy cornbread infused with hot peppers and onions, offering a flavorful kick that pairs well with hearty meals or as a standalone snack. Its moist texture and bold flavors make it perfect for those who enjoy a savory, slightly spicy bread with cheesy richness.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Pour the batter into a lined or greased baking pan.
- Bake at 425° to 450°F for 20 minutes until golden and cooked through.
Tips & Substitutions
For a milder flavor, consider removing the seeds from the hot peppers or using bell peppers instead. You can substitute the shredded cheese with a blend of mozzarella for a creamier texture, or use a dairy-free alternative for a vegan option. Ensure that the mix is well combined to achieve a fluffy cornbread. This recipe is inspired by classic American recipes, making it a delicious choice for any meal.
Serving Suggestions
This hot cornbread pairs beautifully with chili or soup for a hearty meal. It can also be served alongside fried chicken or barbecued meats. For a unique twist, try serving it with honey or butter. You can also complement it with sides like Parmesan Fries for a delightful dinner experience.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap in foil and warm in the oven at 350°F for about 10-15 minutes or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Cornbread contains roughly 767 calories, with 8g protein, 67g carbohydrates, and 54g fat. It is an excellent source of vitamin A (34% of the Daily Value) and iron (26% of the Daily Value), and a good source of calcium and protein. 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 cornbread without eggs?
Yes, you can substitute eggs with flaxseed meal or applesauce. For each egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of applesauce. This will help bind the ingredients together while keeping the cornbread moist.
Can I freeze leftover cornbread?
Absolutely! Wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, simply leave it in the fridge overnight or at room temperature for a few hours before reheating.
How can I make the cornbread less spicy?
To reduce the spice level, you can use a smaller amount of hot peppers or replace them with milder varieties like jalapeños or even sweet bell peppers. Adding extra cheese can also help mellow out the heat while enhancing the flavor.
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).