Mexican Cornbread(For Barbecue)
A flavorful Mexican-inspired cornbread with jalapenos, cheddar, and vegetables, perfect for barbecues and family gatherings, offering a spicy, cheesy, and hearty side dish.
Ingredients
Instructions
- Combine buttermilk and beaten eggs in a bowl; add cornmeal, salt, chopped jalapeno peppers, cream-style corn, chopped onions, chopped garlic, and baking soda.
- Pour half of the mixture into a greased, hot cast-iron skillet.
- Sprinkle some grated Cheddar cheese over the batter.
- Pour the remaining batter into the skillet on top of the cheese layer.
- Top with additional grated Cheddar cheese.
- Garnish with sliced green bell pepper and pimento.
- Bake at 350°F (175°C) for 45 minutes until golden and cooked through.
Tips & Substitutions
For a spicier cornbread, increase the number of jalapenos or use a spicier variety. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar. Consider adding corn kernels for extra sweetness or diced bell peppers for a colorful touch. This recipe can be easily adapted to include different cheeses like pepper jack for a twist.
Serving Suggestions
Serve this Mexican Cornbread warm, garnished with sliced green bell pepper and pimento for an appealing presentation. It pairs beautifully with Janet's Easy Mexican Dip or can be enjoyed alongside grilled meats at your barbecue. For a complete meal, consider serving it with a fresh salad or some spicy salsa for added flavor.
Storage & Reheating
Allow the cornbread to cool completely before storing. Place it in an airtight container or wrap it tightly in plastic wrap. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cornbread(For Barbecue) contains roughly 881 calories, with 27g protein, 112g carbohydrates, and 37g fat. It is an excellent source of vitamin C (94% of the Daily Value), protein (54% of the Daily Value), and calcium (45% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2842mg per serving (124% 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 ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best texture, it's recommended to bake it fresh on the day you plan to serve it. If you do prepare ahead, make sure to give it a good stir before pouring it into the skillet.
What can I use instead of Cheddar cheese?
If you prefer a different flavor, you can substitute Cheddar with Monterey Jack or a blend of Mexican cheeses. These alternatives will still provide a creamy texture while adding a unique taste to the cornbread. Feel free to experiment with your favorite cheese!
How can I adjust the recipe for a vegetarian version?
This recipe is already vegetarian-friendly, but you can enhance it by adding more vegetables such as zucchini or corn. You can also use plant-based cheese alternatives if you're looking for a dairy-free option, making it suitable for various diets.
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).