Mexicana Cornbread
A flavorful cornbread with a spicy kick, incorporating jalapeno cheese and corn for a savory, moist dish perfect for family dinners or potlucks.
Ingredients
Instructions
- Combine the dry ingredients: cornmeal, flour, baking soda, and salt.
- Add buttermilk, beaten eggs, melted Parkay, and chopped onion; mix just until moistened.
- Stir in the cream-style corn and cubed jalapeno cheese.
- Pour the batter into a greased 9-inch square pan.
- Bake at 350°F (175°C) for 45 minutes.
- Serve warm.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding a tablespoon of sugar to the dry ingredients. If you don't have buttermilk, regular milk with a splash of vinegar or lemon juice can be a good substitute. For added flavor, try incorporating a teaspoon of cumin or chili powder. This Mexicana Cornbread pairs beautifully with Tex-Mex Bean Dip for a flavorful meal.
Serving Suggestions
Serve warm with a dollop of sour cream or a side of salsa for extra flavor. This cornbread is a great accompaniment to chili or can be enjoyed as a snack on its own. For a complete meal, try pairing it with Easy Vegetarian Chili On Rice or any of your favorite Mexican recipes.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, place slices in a microwave for about 20-30 seconds or warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicana Cornbread contains roughly 191 calories, with 6g protein, 38g carbohydrates, and 2g fat. It is a good source of protein (11% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1524mg per serving (66% 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 use regular cheese instead of jalapeno cheese?
Yes, you can substitute jalapeno cheese with any cheese you prefer, such as cheddar or Monterey Jack. If you want a bit of spice without jalapeno cheese, consider adding diced jalapenos or a pinch of cayenne pepper to the batter.
What can I use if I don't have a square pan?
If you don’t have a 9-inch square pan, you can use an 8-inch round pan or a 9-inch round cake pan. Just keep an eye on the baking time as the cornbread may cook a bit faster or slower depending on the pan's shape and material.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter a few hours ahead and store it in the fridge until you're ready to bake. Just remember to bring it to room temperature before pouring it into the pan and baking. This is a great way to save time for gatherings.
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).