Mexicorn Cornbread
A flavorful cornbread with cheesy, savory notes and a hint of heat from jalapeños, perfect for family dinners, potlucks, or as a side to hearty soups.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease a 13 x 9-inch pan.
- In a medium bowl, stir together Bisquick, cornmeal, sugar, and salt.
- Add milk, vegetable oil, and eggs; stir until moistened.
- Fold in shredded Cheddar cheese, thawed corn, and chopped jalapeño peppers.
- Pour the batter into the prepared pan.
- Bake for 20 to 30 minutes or until light brown.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a spicier cornbread, consider adding more jalapeño peppers or even some diced green chilies. If you don’t have Bisquick, you can substitute it with an equal amount of all-purpose flour and 1 1/2 teaspoons baking powder. This Mexicorn Cornbread can also be made with gluten-free flour blends if you need a gluten-free option.
Serving Suggestions
This Mexicorn Cornbread is delicious served warm with a pat of butter on top. It pairs beautifully with chili, soups, or any hearty main dish. For a complete meal, serve it alongside a fresh salad or the Peas, Carrots, Asparagus Casserole for a colorful and nutritious combination.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze the cornbread wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Reheat in the oven at 350°F until warm, or microwave for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicorn Cornbread contains roughly 197 calories, with 3g protein, 26g carbohydrates, and 9g fat. It is a good source of vitamin A (15% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 610mg per serving (27% 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 fresh corn instead of frozen?
Yes, fresh corn can be used instead of frozen. Just make sure to cook the corn briefly before adding it to the batter to ensure it's tender. About 2 cups of fresh corn kernels will work perfectly in this recipe.
Is it possible to make this cornbread dairy-free?
Absolutely! You can substitute the milk with any dairy-free alternative, such as almond milk, soy milk, or oat milk. Also, use a dairy-free cheese to maintain the cheesy flavor without the dairy.
What can I serve with Mexicorn Cornbread?
Mexicorn Cornbread goes well with a variety of dishes. It complements chili, barbecued meats, and even vegetarian recipes like a robust vegetable stew. Additionally, it makes a great side for a casual dinner or a potluck gathering.
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).