Joyce'S Mexican Cornbread
Joyce's Mexican Cornbread offers a flavorful, moist cornbread infused with green and hot peppers, topped with cheesy goodness—perfect as a side dish for family gatherings or casual meals.
Ingredients
Instructions
- Mix all ingredients together, except cheese.
- Pour half into a hot, greased 9 x 12 x 2-inch pan.
- Sprinkle half of the grated cheese evenly over the batter.
- Add the remaining batter into the pan.
- Top with the remaining cheese.
- Bake in a 450°F oven for 25 minutes until golden and cooked through.
Tips & Substitutions
For a slightly spicier kick, consider using pepper jack cheese instead of regular cheese. You can also substitute the self-rising cornmeal with a mix of regular cornmeal and baking powder if necessary. Adding diced onions or corn can enhance the texture and flavor. For a vegetarian twist, ensure the cheese is rennet-free and explore more vegetarian recipes for side options.
Serving Suggestions
Serve warm as a side to chili or soup, making it a great accompaniment to New Mexican Chili Potatoes. You can also enjoy it with a dollop of sour cream or alongside a fresh salad. This cornbread can be a delightful base for dishes like Jalapeno Delight.
Storage & Reheating
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, wrap slices in foil and warm them in a preheated oven at 350°F for about 10-15 minutes, or microwave for 30-60 seconds until heated through. This keeps the cornbread moist.
Nutrition & Diet Analysis (per serving)
Each serving of Joyce'S Mexican Cornbread contains roughly 473 calories, with 8g protein, 47g carbohydrates, and 30g fat. It is an excellent source of vitamin A (34% of the Daily Value), dietary fiber (21% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1111mg per serving (48% 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 in advance?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. This allows the flavors to meld together. Just remember to bring the batter to room temperature before pouring it into the pan and baking for best results.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with Greek yogurt or buttermilk. Both alternatives will provide a similar tangy flavor and moisture, ensuring your cornbread remains rich and delicious.
How can I make this recipe gluten-free?
To make gluten-free Mexican cornbread, use a gluten-free all-purpose flour blend instead of self-rising cornmeal. Ensure that all other ingredients, especially the baking powder, are gluten-free as well. This way, you can enjoy the same great flavor without gluten.
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).