Mexican Jalapeno Corn Bread
A spicy, cheesy jalapeno corn bread with fresh green onions and sweet peppers, perfect for gatherings or as a flavorful side for hearty meals.
Ingredients
Instructions
- Mix all dry ingredients (self-rising meal, self-rising flour, chopped green onions, chopped green sweet pepper, chopped jalapenos) with buttermilk and cooking oil until well combined.
- Add water if needed to achieve the desired batter consistency.
- Pour half of the batter into a greased skillet and spread evenly.
- Sprinkle half of the grated Cheddar cheese over the batter in the skillet.
- Pour the remaining batter over the cheese layer in the skillet.
- Sprinkle the remaining cheese on top of the batter, or a small amount if desired.
- Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, approximately 30 minutes.
Tips & Substitutions
For a spicier kick, adjust the number of jalapenos according to your heat preference. If you don't have self-rising meal, you can substitute with a combination of cornmeal, baking powder, and salt. Consider adding diced tomatoes or corn kernels for extra flavor and texture. This recipe is versatile, and you can also use leftover cheese from other Mexican recipes.
Serving Suggestions
This Mexican Jalapeno Corn Bread pairs beautifully with Fantastic Fajitas or can be served alongside a hearty bowl of chili for a satisfying meal. It also makes a great base for nachos when topped with cheese and jalapenos. Garnish with fresh cilantro or avocado slices for added flavor and color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cornbread in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual pieces for about 30 seconds, but this may make the texture slightly softer.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Jalapeno Corn Bread contains roughly 696 calories, with 13g protein, 61g carbohydrates, and 48g fat. It is an excellent source of vitamin C (46% of the Daily Value), iron (36% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 541mg per serving (24% 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. Just give it a good stir before pouring it into the skillet and baking. This allows the flavors to meld together nicely, enhancing the overall taste.
What can I substitute for buttermilk?
If you don't have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will provide the same tangy flavor and moisture needed for the cornbread.
How can I make this recipe gluten-free?
To make a gluten-free version of this cornbread, substitute the self-rising flour with a gluten-free all-purpose flour blend and ensure your self-rising meal is gluten-free. Check labels carefully and adjust baking time as needed for the 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).