Mexican Cornbread Ii
A flavorful Mexican-inspired cornbread featuring green peppers, cheese, and a hint of heat, perfect as a side dish or hearty snack for any meal.
Ingredients
Instructions
- In a mixing bowl, combine the self-rising meal, sugar, cooking oil, self-rising flour, milk, and egg; mix well.
- Add the chopped green peppers, shredded cheese, cream-style corn, chopped onions, and ground red hot pepper; mix until well blended.
- Pour the batter into a well-greased 13 x 9 x 2-inch pan.
- Bake at 375°F for 35 minutes or until the top is golden brown.
Tips & Substitutions
For added flavor, consider incorporating some diced jalapeños or black olives into the batter. If you don't have self-rising meal, you can substitute it with a mix of regular cornmeal and baking powder. For a healthier option, use olive oil instead of cooking oil. This cornbread can also be made gluten-free by using gluten-free flour.
Serving Suggestions
Serve this Mexican Cornbread warm, topped with a bit of butter or alongside a bowl of chili for a hearty meal. It also pairs beautifully with Nachos And Cheese Dip for a fun twist. For a complete meal, consider serving it with a fresh salad or alongside grilled meats for a balanced plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm them in an oven at 350°F until heated through, which helps maintain its texture. Enjoy it as a side with chili or soup.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cornbread Ii contains roughly 587 calories, with 7g protein, 57g carbohydrates, and 38g fat. It is an excellent source of vitamin C (88% of the Daily Value), and a good source of protein and iron.
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 flour instead of self-rising flour?
Yes, you can use regular flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of flour used. This will mimic the effect of self-rising flour in the recipe.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it, then pour it into the pan and bake when you're ready. This makes it a convenient option for gatherings or busy weeknights.
What can I substitute for the cream-style corn?
If you don't have cream-style corn, you can use regular corn and add a tablespoon of sour cream or plain yogurt to achieve a similar creaminess. This will enhance the moisture and flavor of the cornbread.
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).