Picante Corn Bread
Picante Corn Bread offers a spicy twist on classic cornbread with the addition of picante sauce, giving it a flavorful kick. Its crispy crust and moist interior make it perfect as a side for chili, soups, or hearty meals, appealing to those who enjoy bold, savory flavors.
Ingredients
Instructions
- Preheat an 8-inch cast-iron skillet at 425°F for 5 minutes.
- In a large bowl, combine flour, cornmeal, baking powder, soda, and salt.
- Make a well in the center of the dry mixture and set aside.
- In a separate bowl, mix together buttermilk, eggs, and picante sauce.
- Pour the wet ingredients into the well of the dry ingredients and stir just until moistened.
- Remove the skillet from the oven and add the margarine to melt.
- Pour melted butter into the batter and stir well.
- Pour the batter into the hot skillet.
- Bake at 425°F for 20 minutes or until golden.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or chopped green chilies to the batter. If you don’t have buttermilk, you can substitute with regular milk by adding a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Make sure to stir the batter just until combined to keep the bread light and fluffy. This recipe is a fantastic addition to any American recipes collection.
Serving Suggestions
This picante corn bread pairs beautifully with Ten Minute Tomato Soup for a comforting meal. It can also be served alongside chili or grilled meats. For a delightful brunch option, serve warm with butter and honey. Consider adding a fresh salad or some roasted vegetables to round out the meal.
Storage & Reheating
Leftover corn bread can be stored 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. To reheat, simply place the slices in a toaster or microwave for a few seconds until warm, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Picante Corn Bread contains roughly 430 calories, with 5g protein, 41g carbohydrates, and 28g fat. It is a good source of protein (10% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1295mg per serving (56% 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 cornmeal instead of yellow cornmeal?
Yes, you can use regular cornmeal; however, yellow cornmeal gives a slightly sweeter flavor and a vibrant color. If you prefer a finer texture, consider using corn flour, but adjust the quantity as needed since it can absorb moisture differently.
What can I substitute for margarine in this recipe?
You can substitute margarine with an equal amount of melted butter or vegetable oil. For a dairy-free option, use coconut oil or a plant-based butter alternative. Just ensure that whatever substitute you choose is melted before adding to the batter.
How can I make this recipe gluten-free?
To make this corn bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check that all other ingredients are gluten-free, particularly the baking powder and picante sauce.
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).