Hot Corny Cornbread
Hot Corny Cornbread offers a hearty, flavorful twist on traditional cornbread with the addition of cheese, jalapenos, and diced onion. Its moist, slightly spicy interior pairs perfectly with chili, soups, or as a savory snack, making it ideal for family gatherings or comfort food cravings.
Ingredients
Instructions
- Mix the cornmeal, whole wheat flour, baking powder, and salt in a bowl.
- Make a well in the center; add eggs, molasses, milk, and oil.
- Beat the liquids well, then gradually incorporate the dry ingredients until just combined, leaving a lumpy batter.
- Fold in the diced onion, jalapeno, corn, and grated cheese.
- Pour the batter into a greased loaf pan or muffin tins.
- Bake at 400°F for 30 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a spicier cornbread, consider adding more jalapeno or a pinch of cayenne pepper. You can substitute the whole wheat flour with all-purpose flour if preferred, or use a gluten-free blend for gluten-free options. If you want a sweeter cornbread, add a tablespoon of sugar or honey. To enhance flavor, try adding herbs like cilantro or chives. This recipe pairs beautifully with Comfort Eggnog for a delightful meal.
Serving Suggestions
Serve the Hot Corny Cornbread warm, slathered with butter or honey for added richness. It pairs well with chili, soups, or grilled meats, making it a versatile side dish. For a complete meal, consider serving it alongside a fresh salad or roasted vegetables. This cornbread also complements Southern Banana Bread as part of a brunch spread.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, place slices in a microwave for 15-20 seconds or warm in an oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Corny Cornbread contains roughly 490 calories, with 6g protein, 43g carbohydrates, and 37g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (47% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1371mg per serving (60% 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?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to give it a gentle stir before baking. Alternatively, fully baked cornbread can be stored and reheated later, making it convenient for meal prep.
What can I use instead of cheese?
If you're looking for a dairy-free option, you can omit the cheese or use a plant-based cheese substitute. Nutritional yeast can also add a cheesy flavor without dairy, and for a different taste, consider incorporating herbs or spices to enhance the overall flavor profile.
Is it possible to add other vegetables?
Absolutely! Feel free to experiment with vegetables like diced bell peppers, zucchini, or even spinach for added nutrition. Just be sure to chop them finely so they mix well into the batter, and adjust the baking time if necessary to ensure the cornbread cooks evenly.
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).