Hot Mexican Corn Bread
A spicy, cheesy Mexican-inspired cornbread loaded with hot peppers, onions, pimentos, and sharp cheese, perfect for bold flavors and hearty gatherings.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine corn meal, baking powder, sugar, and salt.
- Add eggs, cooking oil, cream-style corn, and sweet milk; mix until smooth.
- Stir in chopped hot peppers, diced onion, finely chopped bell pepper, pimentos, and shredded cheese.
- Pour batter into a greased baking dish.
- Bake for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Tips & Substitutions
For a spicier kick, consider using jalapeños or serrano peppers instead of the hot peppers listed. If you're short on time, you can substitute the sweet milk with buttermilk or a non-dairy alternative. To enhance the flavor, add spices like cumin or chili powder. For a more savory version, try incorporating some cooked chorizo or diced bacon.
Serving Suggestions
Hot Mexican Corn Bread makes a fantastic side dish for chili or a hearty Mexican stew. It also pairs beautifully with Great Guacamole Without Avocados for a delightful contrast of flavors. Consider serving it alongside a fresh salad or with your favorite Mexican recipes to create a complete meal.
Storage & Reheating
Store any leftover corn bread in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 20-30 seconds or warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This will help maintain its moist texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Mexican Corn Bread contains roughly 584 calories, with 14g protein, 19g carbohydrates, and 51g fat. It is an excellent source of calcium (39% of the Daily Value) and protein (28% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 922mg per serving (40% 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 corn bread ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just remember to give it a good stir before pouring it into the baking dish. This can save you time on busy days or for gatherings.
What can I use instead of sharp cheese?
If you prefer a milder flavor, you can substitute sharp cheese with Monterey Jack or mozzarella. For a bolder taste, try pepper jack cheese, which will add an extra layer of flavor. Adjust the cheese according to your personal preference or dietary needs.
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free version, simply replace the yellow cornmeal with a gluten-free cornmeal or a gluten-free baking mix. Ensure that all other ingredients, especially canned goods and spices, are labeled gluten-free to avoid cross-contamination.
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).