Mexican Corn Bread
Mexican Corn Bread is a delightful fusion of sweet and savory flavors, featuring a moist texture enriched with buttermilk and creamed corn. The addition of jalapeño peppers and green onions brings a spicy kick, making it an ideal side dish for barbecues or a comforting accompaniment to soups and stews.
Ingredients
Instructions
- Mix cornmeal, flour, salt, and soda.
- Add buttermilk, eggs, oil, and creamed corn.
- Beat and mix well.
- Stir in chopped jalapeño peppers, green pepper, and green onions.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or smoked paprika to the corn bread mix. If you prefer a milder dish, reduce the amount of jalapeños or replace them with bell peppers. You can also substitute the Cheddar cheese with Monterey Jack for a different taste. Using fresh ingredients like garden-grown peppers can enhance the overall flavor profile.
Serving Suggestions
This Mexican Corn Bread pairs beautifully with Mexican-Style Hot Chocolate or a side of salsa for a delightful touch. Serve it alongside your favorite chili for a hearty meal, or enjoy it as a side with grilled meats. It also makes an excellent base for Huevos if you want to elevate your breakfast experience.
Storage & Reheating
Store any leftover Mexican Corn Bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, wrap individual slices in foil and warm them in the oven at 350°F for about 10-15 minutes, or microwave for 30-45 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Bread contains roughly 412 calories, with 15g protein, 58g carbohydrates, and 14g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (30% of the Daily Value), and calcium (26% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1334mg per serving (58% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes to curdle. This will help mimic the acidity of buttermilk and ensure a similar texture in your corn bread.
How can I make this recipe gluten-free?
To make a gluten-free version of this Mexican Corn Bread, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that your cornmeal is also certified gluten-free to avoid any cross-contamination. The texture may vary slightly but will still be delicious.
Can I freeze Mexican Corn Bread?
Absolutely! To freeze, wrap the cooled Mexican Corn Bread tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight and reheat as needed for best results.
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).