Southern Spicy Cornbread
A flavorful Southern-style spicy cornbread featuring hot peppers, cheese, and creamy corn, perfect as a savory side for family dinners or gatherings.
Ingredients
- 3/4 cup self-rising flour ⓘ
- 1 1/4 cups self-rising yellow cornmeal mix ⓘ
- 2 tablespoons brown sugar ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 2 tablespoons melted butter ⓘ
- 1 beaten egg ⓘ
- 2 hot peppers, cut-up ⓘ
- 1/2 diced bell pepper ⓘ
- 1 diced tomato ⓘ
- 1 small can cream-style corn ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- buttermilk ⓘ
- pinch of baking soda ⓘ
Instructions
- Mix self-rising flour, self-rising cornmeal, brown sugar, garlic powder, diced bell pepper, diced tomato, cream-style corn, shredded Cheddar cheese, and hot peppers in a bowl.
- In a separate small bowl, beat the egg and combine with buttermilk containing baking soda.
- Pour the buttermilk mixture into the dry ingredients and stir until just combined.
- Spray a large iron skillet with cooking spray (Pam).
- Pour the batter into the prepared skillet.
- Drizzle melted butter over the top of the batter.
- Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until the cornbread is golden brown.
Tips & Substitutions
For a spicier kick, consider using jalapeños or habaneros instead of milder hot peppers. If you don’t have self-rising flour, you can substitute it with all-purpose flour and add 1 teaspoon of baking powder for every cup used. To enhance the flavor, you might add a pinch of cumin or smoked paprika. This cornbread pairs beautifully with Fast Scalloped Potatoes.
Serving Suggestions
Serve the Southern Spicy Cornbread warm as a side to grilled meats or chili dishes. It also makes a delicious breakfast when paired with butter and honey. For a complete meal, consider serving it alongside a fresh salad or with a bowl of soup. It also complements American recipes beautifully, enhancing the overall dining experience.
Storage & Reheating
Store 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 slices in a toaster oven or microwave, adding a little butter to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Spicy Cornbread contains roughly 649 calories, with 13g protein, 47g carbohydrates, and 48g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 828mg per serving (36% 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 cornbread ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. However, for the best texture, it’s recommended to bake it fresh. If you must make it ahead, you can reheat it in the oven before serving to restore its moisture and crispness.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle. This will give you a similar tangy flavor and acidity that the recipe requires.
Can I freeze the cornbread?
Absolutely! Allow the cornbread to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it in the oven or microwave before serving.
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).