Mexican Cornbread(Hot)
A spicy, cheesy Mexican cornbread with hot peppers and onions, perfect as a flavorful side dish for family dinners or casual gatherings.
Ingredients
Instructions
- Combine cornbread mix in a large bowl and add milk, stirring until well blended.
- Add beaten eggs, grated onion, sugar, cream-style corn, chopped hot pepper, and salad oil; mix thoroughly.
- Pour the batter into a greased pan and bake at 400°F for about 35 minutes until golden brown and cooked through.
Tips & Substitutions
For added flavor, consider incorporating some spices like cumin or smoked paprika into the batter. If you prefer a milder dish, reduce the amount of hot pepper or substitute it with a sweet bell pepper. To make this cornbread even richer, you could use buttermilk instead of regular milk. This recipe is quite versatile, so feel free to experiment with ingredients to suit your taste.
Serving Suggestions
Serve this Mexican Cornbread warm, ideally alongside a bowl of Chili Stuffed Peppers or as a side to a hearty soup. It pairs wonderfully with salads or grilled meats, making it a great choice for a family meal or potluck. For a fun twist, crumble the cornbread over a fresh salad or use it to scoop up salsas and dips at your next gathering.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, slice the cornbread and warm it in the oven at 350°F for about 10 minutes, or microwave individual pieces for a quick option. This dish also freezes well; wrap tightly and freeze for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cornbread(Hot) contains roughly 777 calories, with 19g protein, 134g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (94% of the Daily Value), iron (58% of the Daily Value), and calcium (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 686mg per serving (30% 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 and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together beautifully. Just give it a good stir before pouring it into the greased pan and baking as directed.
What can I use instead of sharp Cheddar cheese?
If sharp Cheddar isn't your preference, consider using Monterey Jack or Pepper Jack cheese for a milder flavor or an extra kick. Alternatively, crumbled feta or queso fresco can add a unique twist to the dish, enhancing its Mexican flair.
Is it possible to make this recipe gluten-free?
Absolutely! Simply substitute the cornbread mix with a gluten-free cornbread mix available in stores. Make sure to check the other ingredients, like the salad oil and any optional spices, to ensure they are gluten-free as well.
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).