Mexican Cornbread(Low-Fat)
A flavorful, low-fat Mexican cornbread with spicy jalapenos, sweet creamed corn, and savory vegetables, perfect for a hearty side or casual gathering.
Ingredients
Instructions
- Preheat oven to 450°F.
- Spray an 8 or 9-inch skillet with cooking spray and heat in the oven.
- Add ingredients to the cornmeal mix in the order listed: creamed corn, vegetable oil, eggs, chopped onion, chopped bell pepper (if using), and chopped jalapeno peppers to taste.
- Stir ingredients until well mixed.
- Pour batter into the hot skillet.
- Bake for 30 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a lower fat version, consider reducing the vegetable oil or substituting it with unsweetened applesauce. If you're sensitive to spice, reduce the amount of jalapenos or omit them altogether. Adding a cup of canned black beans can enhance the protein content while maintaining a Mexican flair. Be sure to mix the batter just until combined to keep the cornbread light and fluffy.
Serving Suggestions
Serve this Mexican Cornbread warm, ideally alongside chili or your favorite Southwestern Beans for a comforting meal. It can also be paired with a fresh salad or enjoyed as a side to a spicy main dish. Consider crumbling it over a bowl of King Ranch Chicken for added texture and flavor.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm them in the oven at 350°F until heated through. This helps maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cornbread(Low-Fat) contains roughly 316 calories, with 6g protein, 55g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (131% of the Daily Value), vitamin C (25% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of protein and iron. It also contributes 37g 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 use regular cornmeal instead of self-rising cornmeal mix?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to mimic the self-rising cornmeal mix. Use 1 cup of cornmeal, 1 tablespoon of baking powder, and 1/2 teaspoon of salt for this substitution.
What can I use instead of eggs for a vegan option?
You can substitute the eggs with flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water for each egg, and let it sit for a few minutes until it becomes gelatinous. This will help bind your cornbread just like eggs would.
How can I make this cornbread spicier?
To increase the heat, add more chopped jalapenos or include diced serrano peppers. You can also mix in some cayenne pepper or a dash of hot sauce into the batter. For an extra kick, serve it with a side of Microwave Salsa And Cream Cheese Dip.
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).