Southern Hot Cornbread
Southern Hot Cornbread offers a spicy, cheesy kick with onions, peppers, and jalapenos, perfect for hearty dinners or as a flavorful side dish in Southern cuisine.
Ingredients
- 1 1/2 cups chopped onion ⓘ
- 1/2 cup chopped bell pepper ⓘ
- 3 tablespoons chopped jalapeno pepper ⓘ
- 1 cup cream-style corn ⓘ
- 2 cups grated cheese ⓘ
- 2 eggs ⓘ
- 1/2 cup oil ⓘ
- 1/2 cup milk ⓘ
- 1 1/4 cups self-rising cornmeal ⓘ
- 1/2 cup self-rising flour ⓘ
- 3 tablespoons pimento (optional) ⓘ
- 1 teaspoon black pepper ⓘ
- 3 tablespoons sugar ⓘ
Instructions
- Beat the eggs in a mixing bowl.
- Add chopped onions, bell peppers, jalapeno peppers, cream-style corn, grated cheese, oil, milk, pimento (if using), and sugar; mix well.
- Stir in self-rising cornmeal and self-rising flour until combined.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Bake at 350° to 375°F until the cornbread is golden brown, about 30 minutes.
- Let the cornbread set for 10 minutes before cutting into squares and serving.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or using pepper jack cheese. If you prefer a milder version, omit the jalapenos entirely. You can substitute half of the self-rising flour with whole wheat flour for added nutrition. Ensure the baking pan is well-greased to prevent sticking, especially if you're using a non-stick variety. This cornbread pairs beautifully with Quick Mushroom Steak With Rice.
Serving Suggestions
Serve the Southern Hot Cornbread warm, cut into squares, alongside a hearty bowl of chili or as a side to your favorite barbecue dishes. It also makes a delightful breakfast when served with honey or maple syrup. For a sweet treat, try it with Orange-Date Nut Bread for a contrasting flavor experience.
Storage & Reheating
Store any leftover cornbread 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, place in a preheated oven at 350°F for about 10-15 minutes or until warmed through, keeping it covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Hot Cornbread contains roughly 967 calories, with 16g protein, 117g carbohydrates, and 55g fat. It is an excellent source of iron (65% of the Daily Value), dietary fiber (63% of the Daily Value), and calcium (37% of the Daily Value), and a good source of vitamin A. It also contributes 18g of dietary fiber toward your daily target.
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 ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before baking. Alternatively, bake the cornbread in advance, let it cool, and reheat it before serving.
What can I use instead of self-rising flour?
If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. For every cup of flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the self-rising flour with a gluten-free all-purpose blend. Ensure the cornmeal is also certified gluten-free. This way, you can enjoy this delicious Southern Hot Cornbread 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).