Pearl'S Special Mexican Cornbread
A cheesy, spicy Mexican cornbread featuring jalapenos, corn, and sharp cheddar, perfect for serving as a flavorful side or party snack with a crispy crust.
Ingredients
- 1 cup self-rising cornmeal ⓘ
- 1/4 cup self-rising flour ⓘ
- 1/2 teaspoon salt ⓘ
- 3 tablespoons baking soda ⓘ
- 1/2 cup buttermilk ⓘ
- 1 egg ⓘ
- 1 cup white kernel corn drained ⓘ
- 1 jalapeno pepper with seeds ⓘ
- 1 medium onion chopped fine ⓘ
- 2 tablespoons vegetable oil ⓘ
- 5 ounces extra sharp Cheddar cheese sliced ⓘ
Instructions
- Preheat oven to 450°F.
- Mix all ingredients except cheese until well combined.
- Pour half of the batter into a large greased cast-iron skillet.
- Arrange cheese slices on top of the batter.
- Cover the cheese completely with the remaining batter.
- Bake at 450°F for 30 minutes or until golden brown.
Tips & Substitutions
For a spicier cornbread, consider adding more jalapeno or even some diced green chiles. If you don't have self-rising flour, you can substitute all-purpose flour with a teaspoon of baking powder. To enhance the flavor, try using buttermilk substitute by mixing milk with a splash of vinegar for a similar tang. This cornbread pairs beautifully with a bowl of chili.
Serving Suggestions
Serve this cornbread warm, straight from the oven, for the best flavor and texture. It complements hearty dishes like chili or can be enjoyed as a side with tacos. For a fun twist, serve it alongside California 7 Layer Dip for a complete meal. Garnish with fresh cilantro or a dollop of sour cream for added richness.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply pop it in the oven at 350°F for 10-15 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pearl'S Special Mexican Cornbread contains roughly 336 calories, with 8g protein, 46g carbohydrates, and 13g fat. It is a good source of protein (16% of the Daily Value), vitamin A (15% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1718mg per serving (75% 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 corn instead of white kernel corn?
Yes, you can use regular yellow corn instead of white kernel corn. The flavor will be slightly different, but it will still work well in the recipe. Just make sure to drain it well to avoid excess moisture in the batter.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will provide a similar tangy flavor that is essential for the texture of the cornbread.
Can I add other vegetables to this cornbread?
Absolutely! Feel free to add chopped bell peppers, zucchini, or even corn kernels for added texture and flavor. Just be mindful not to add too much moisture, as it could affect the baking process. Customize it to your preference for a unique twist.
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).