New Mexico Corn Bread
A flavorful New Mexico-style cornbread with cheesy, spicy chilies and a moist crumb, perfect as a side dish or for a hearty meal with southwestern flair.
Ingredients
- 1 cup cornmeal ⓘ
- 1 tablespoon baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 1 cup creamed corn ⓘ
- 1 cup sour cream ⓘ
- 2/3 cup melted butter ⓘ
- 2 eggs ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 (4 oz) can diced chilies ⓘ
- 1 package active dry yeast ⓘ
- 1 cup lukewarm water ⓘ
- 1/8 teaspoon sugar ⓘ
- 2 tablespoons honey ⓘ
- 1 teaspoon salt ⓘ
- 1/4 cup plus 1 teaspoon vegetable oil ⓘ
- about 4 cups unbleached all-purpose flour ⓘ
- about 4 c. unbleached all-purpose flour ⓘ
Instructions
- In a large bowl, combine yeast and lukewarm water. Sprinkle the sugar on top and set aside until the yeast begins to bubble, about 5 to 10 minutes.
- Add the honey, salt, and 1/4 cup of the oil to the yeast mixture and beat with an electric mixer on medium speed until blended, about 30 seconds.
- Add the eggs one at a time, beating well after each addition.
- Gradually beat in 2 cups of flour at moderately high speed for 3 minutes.
- Mix in 1 cup of flour by hand.
- In a separate bowl, combine cornmeal, baking powder, salt, creamed corn, sour cream, melted butter, shredded Cheddar cheese, and diced chilies.
- Add the cornmeal mixture to the batter and stir until well combined.
- Pour the batter into a greased baking dish and bake at 375°F (190°C) for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a different flavor profile, try adding chopped green onions or roasted red peppers to the cornmeal mixture. If you want a bit more heat, consider using pepper jack cheese instead of cheddar. To make this dish lighter, you can substitute Greek yogurt for sour cream. Be sure to let the batter rest for a few minutes before baking to enhance the texture.
Serving Suggestions
This New Mexico Corn Bread is perfect as a side dish for hearty meals like chili or soups. It also pairs beautifully with Cheesy Chili Casserole for a delicious Tex-Mex inspired dinner. Serve warm with butter or honey drizzled on top. For a fun twist, try it alongside Potato Nachos for a flavorful appetizer.
Storage & Reheating
Store leftover corn bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New Mexico Corn Bread contains roughly 734 calories, with 31g protein, 72g carbohydrates, and 40g fat. It is an excellent source of protein (62% of the Daily Value), iron (46% of the Daily Value), and calcium (45% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 577mg per serving (25% 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 corn bread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before baking. This allows the flavors to meld beautifully. If you've already baked it, you can store leftovers as mentioned earlier.
What can I substitute for creamed corn?
If you don’t have creamed corn, you can use regular corn kernels blended with a bit of milk or cream to create a similar consistency. Alternatively, you could use pureed canned corn for a similar effect. This substitution will keep the moisture and flavor intact.
How can I make this recipe gluten-free?
To make this corn bread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that the blend contains xanthan gum or add it separately to maintain the texture. This way, you can enjoy the same delicious flavors without gluten.
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).