Quick Mexican Cornbread
A quick and cheesy Mexican cornbread with jalapenos and broccoli, perfect for a flavorful side dish or casual gathering, combining spice, cheese, and vegetables in every bite.
Ingredients
Instructions
- Preheat oven to 425°F.
- Pour the batter into a greased 8-inch cast-iron skillet.
- Bake for approximately 15 minutes until done.
Tips & Substitutions
For a more flavorful cornbread, consider adding diced jalapenos or roasted corn to the mix. If you're out of milk, you can substitute with unsweetened almond milk or yogurt for a richer texture. Using a combination of mild and sharp cheese can enhance the taste without overwhelming the dish. This recipe is perfect for those looking for quick Mexican recipes that are both satisfying and easy to prepare.
Serving Suggestions
Serve this cornbread warm, paired with chili or a fresh Mexican Party Salad for a complete meal. It also makes a great side for barbecues or potlucks. For a delightful twist, top slices with Monterey Jack Salsa or enjoy with Queso Dip for an extra cheesy experience. This dish is versatile enough to complement various main courses.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place slices in a microwave for about 30 seconds or warm them in a toaster oven for a crispy texture. Enjoy it with a side of Mexico Chiquito'S Cheese Dip for a delicious snack.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Mexican Cornbread contains roughly 258 calories, with 6g protein, 43g carbohydrates, and 7g fat. It is an excellent source of vitamin C (73% of the Daily Value) and calcium (24% of the Daily Value), and a good source of iron and vitamin A.
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 cornbread ahead of time?
Yes, you can prepare the batter a day ahead and store it in the refrigerator. When ready to bake, allow it to come to room temperature before pouring it into the skillet. This can help save time on busy days while ensuring freshness.
What can I use instead of the Mexican cornbread mix?
You can create your own mix by combining 1 cup of cornmeal, 1 cup of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt. Mix these dry ingredients with the wet ingredients as directed in the recipe for a homemade version.
Is this recipe suitable for vegetarians?
Yes, this Quick Mexican Cornbread is vegetarian as it contains no meat or animal-derived products aside from eggs and dairy. You can easily make it vegan by substituting the egg with a flaxseed or chia seed mixture and using plant-based cheese.
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).