Mex-Tex Corn Bread
A spicy, cheesy corn bread with jalapenos and vegetables, perfect for breakfast, brunch, or as a side dish at any Tex-Mex or Southern-inspired meal.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl.
- Add milk to achieve a thin, spoonable or pourable consistency.
- Pour into muffin tins or a baking pan.
- Bake at 450°F until lightly browned on top.
Tips & Substitutions
For a more intense flavor, consider adding extra spices like cumin or chili powder. If you don't have self-rising cornmeal, you can substitute with regular cornmeal and add baking powder and salt. Adjust the amount of jalapeno depending on your spice tolerance. If you prefer a sweeter cornbread, a small amount of sugar can be added to the mix.
Serving Suggestions
This Mex-Tex Corn Bread pairs beautifully with Light Mexican Stuffed Potatoes or can be served alongside a hearty chili. It also complements grilled meats and salads well. For a complete meal, serve it with a side of Mexican Egg Bake or as part of a festive spread with Super Duper Nachos.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, wrap it in foil and place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can microwave individual portions for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mex-Tex Corn Bread contains roughly 350 calories, with 8g protein, 70g carbohydrates, and 7g fat. It is an excellent source of vitamin C (189% of the Daily Value), dietary fiber (24% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin A and protein. It also contributes 7g 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 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 before baking. This can help the flavors meld together. Just give it a quick stir before pouring it into the muffin tins or baking pan.
What can I use instead of Cheddar cheese?
If you're looking for a substitute for Cheddar cheese, Monterey Jack or pepper jack cheese can work well for a creamier texture and additional flavor. If you want a non-dairy option, consider using a plant-based cheese that melts well.
Can I freeze the cornbread?
Yes, you can freeze the cornbread. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).