James' Mexican Cornbread
James' Mexican Cornbread is a flavorful, hearty dish with a moist crumb and a smoky kick from chili powder and hot peppers. Loaded with corn, vegetables, and cheese, it’s perfect as a side or main for gatherings, offering a delicious twist on classic cornbread with vibrant flavors and textures.
Ingredients
- 1 large can whole corn ⓘ
- 2 cups cornmeal (self-rising) ⓘ
- 1 1/4 cups buttermilk ⓘ
- 1 teaspoon black pepper ⓘ
- 1 teaspoon chili powder ⓘ
- 1 cup bell pepper, chopped ⓘ
- 1 large onion, chopped ⓘ
- 1/2 cup green onion, chopped ⓘ
- 2 to 3 hot peppers, chopped ⓘ
- 1 1/2 cups grated cheese ⓘ
- 2 eggs ⓘ
- 1/2 cup oil ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 cup celery, chopped ⓘ
Instructions
- Beat the eggs in a large mixing bowl.
- Add the whole corn, cornmeal, oil, soda, salt, and buttermilk to the eggs and mix well.
- Fold in chopped onion, bell pepper, celery, black pepper, chili powder, and hot peppers.
- Pour the batter into a greased 9-inch pan.
- Bake at 400°F (200°C) for 30 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a spicier cornbread, consider adding more hot peppers or using a spicier cheese. You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice for a similar tang. If you don't have self-rising cornmeal, mix regular cornmeal with baking powder and salt. This cornbread is great as a side for dishes like Caldo Con Queso.
Serving Suggestions
This Mexican cornbread pairs beautifully with chili, making it an excellent side dish for a cozy dinner. Serve it warm with butter or alongside a fresh salad for a complete meal. It also complements well with dishes like Chile Relleno Casserole, enhancing the overall flavors of your meal.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place it in a microwave for about 20-30 seconds or warm in an oven at 350°F (175°C) until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of James' Mexican Cornbread contains roughly 911 calories, with 11g protein, 83g carbohydrates, and 69g fat. It is an excellent source of dietary fiber (124% of the Daily Value), iron (25% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1487mg per serving (65% 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 use frozen corn instead of canned corn?
Yes, you can substitute frozen corn for canned corn. Just make sure to thaw and drain it before adding it to the batter. The texture will be slightly different, but it will still work well in this recipe.
How do I make this recipe gluten-free?
To make this cornbread gluten-free, ensure you use certified gluten-free cornmeal. Most cornmeal is naturally gluten-free, but cross-contamination can occur. Check the labels to be safe.
Can I add other vegetables to this recipe?
Absolutely! Feel free to incorporate other vegetables like zucchini or diced tomatoes. Just ensure that the total amount of vegetables does not exceed the overall ingredient balance to maintain the cornbread's 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).