Mexican Jalapeno Cornbread
Mexican Jalapeno Cornbread offers a spicy, cheesy twist on traditional cornbread, featuring jalapenos, cream-style corn, and grated cheese for bold flavors. Perfect for gatherings or as a flavorful side, it combines moistness with a spicy kick, appealing to those who enjoy savory, cheesy baked dishes.
Ingredients
Instructions
- Mix eggs, cornmeal, milk, oil, soda, salt, and cream-style corn in a bowl.
- Place half of the mixture in a sprayed skillet or pan.
- Top with browned ground beef, chopped onions, grated cheese, and chopped jalapenos.
- Cover with the remaining cornbread mixture.
- Bake at 375°F for 50 to 60 minutes until golden and cooked through.
Tips & Substitutions
For added flavor, consider using a mix of Monterey Jack and cheddar cheese. You can substitute the ground beef with turkey or a plant-based alternative for a lighter dish. If you prefer a milder cornbread, remove the seeds from the jalapenos before chopping. This recipe is also an excellent way to use up leftover cooked meat, similar to Kristy'S Mexican Casserole.
Serving Suggestions
Serve the cornbread warm, ideally with a side of fresh salsa or avocado slices for added freshness. A dollop of sour cream can enhance the flavors, making it a delightful meal. This dish pairs beautifully with a crisp salad or is perfect as a side to Mexican recipes like Layered Enchilada Pie.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to prevent drying out. Alternatively, reheat in the oven at 350°F for about 15-20 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Jalapeno Cornbread contains roughly 749 calories, with 15g protein, 136g carbohydrates, and 17g fat. It is an excellent source of iron (33% of the Daily Value), protein (30% of the Daily Value), and calcium (27% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1579mg per serving (69% 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 cornbread batter and assemble it in the skillet a few hours before baking. Just cover it and refrigerate until you're ready to bake. This will enhance the flavors as they meld together.
What can I use instead of cream-style corn?
If you don't have cream-style corn, you can blend regular corn with some heavy cream or milk to achieve a similar consistency. Alternatively, you can use a can of corn and add a bit of sugar to mimic the sweetness and texture.
How can I make this dish spicier?
To amp up the heat, you can add more jalapenos or include a diced serrano pepper in the mix. Additionally, sprinkle some crushed red pepper flakes into the batter for an extra kick. Adjust the spice level to your taste!
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).