Mexican "Maze-In" Bread
A savory Mexican-inspired cornbread bursting with cheesy and spicy flavors, featuring tender creamed corn and green chiles. Perfect as a side dish or snack, its moist texture and bold taste appeal to both family and guests seeking comforting, flavorful baked goods.
Ingredients
Instructions
- Mix together the cornmeal, salt, and soda and blend.
- Stir in the melted shortening, sour cream, creamed corn, and beaten eggs; mix well.
- Add the chopped green chiles and shredded Cheddar cheese; stir to combine.
- Pour the mixture into a greased 9 x 13-inch pan.
- Bake at 375°F (190°C) for 35 to 40 minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider substituting Greek yogurt for sour cream. If you prefer a spicier kick, add diced jalapeños or extra green chiles. To enhance the flavor, experiment with adding spices like cumin or paprika. Ensure the cornmeal is finely ground for a smoother batter, and don't skip greasing the pan to prevent sticking.
Serving Suggestions
Serve Mexican 'Maze-In' Bread warm as a side dish with chili or alongside a fresh salad for a filling meal. It pairs beautifully with Mexican recipes like Tamale Dip or can be enjoyed as a hearty breakfast topped with eggs. Consider garnishing with fresh cilantro or a dollop of sour cream for added flavor.
Storage & Reheating
Store leftover Mexican 'Maze-In' Bread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through. This dish maintains its flavor and texture well.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican "Maze-In" Bread contains roughly 472 calories, with 12g protein, 55g carbohydrates, and 24g fat. It is an excellent source of protein (24% of the Daily Value) and calcium (23% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1212mg per serving (53% 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 substitute the cornmeal with another type of flour?
Yes, you can use all-purpose flour, but it will change the texture and flavor. Cornmeal gives the bread its distinct taste and texture, so if you substitute, consider using a mix of cornmeal and flour for a more authentic result.
Is there a way to make this recipe gluten-free?
Absolutely! Use certified gluten-free cornmeal and ensure all other ingredients are gluten-free as well. This bread's naturally corn-based ingredients make it a great choice for those looking for gluten-free options.
Can I make this dish ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. This allows the flavors to meld. Just give it a good stir before pouring it into the pan and baking it when you're ready to serve.
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).