Southwest Corn Bread
A flavorful and moist corn bread packed with green onions, jalapenos, corn, and cheese, perfect for gatherings, picnics, or as a savory side dish.
Ingredients
- 2 (7 oz.) packages corn bread mix ⓘ
- 1 tsp. salt ⓘ
- 1 cup chopped green onions ⓘ
- 3 Tbsp. chopped jalapeno peppers ⓘ
- 1 cup sour cream ⓘ
- 1 cup cottage cheese ⓘ
- 3/4 cup margarine, melted ⓘ
- 4 eggs ⓘ
- 1 (16 oz.) package frozen corn with red and green peppers, thawed and drained ⓘ
- 4 oz. (1 cup) shredded Cheddar cheese ⓘ
Instructions
- Combine all ingredients in a large mixing bowl and mix well.
- Spread the mixture evenly in a greased 9 x 13-inch pan.
- Bake at 400°F for 35 to 40 minutes, or until deep golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before cutting into squares.
Tips & Substitutions
For a lighter texture, consider using buttermilk instead of sour cream. If you prefer a spicier kick, add more jalapenos or substitute with your favorite chili peppers. You can also replace the cheddar with pepper jack for extra flavor. Ensure the corn is well-drained to prevent a soggy bread. This recipe is a delightful twist on classic cornbread, fitting into both American recipes and vegetarian recipes.
Serving Suggestions
Serve the Southwest Corn Bread warm, either as a side dish or a standalone snack. It pairs beautifully with chili or soups, and a dollop of sour cream on top adds creaminess. For a complete meal, consider serving it alongside a fresh salad or grilled vegetables. This dish also makes a great accompaniment to the Microwave Praline Candy for dessert.
Storage & Reheating
Store leftover Southwest Corn Bread in an airtight container in the refrigerator for up to 4 days. To reheat, place individual squares in the microwave for about 30 seconds or until warm. You can also wrap the bread in foil and warm it in a preheated oven at 350°F for about 10-15 minutes for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Southwest Corn Bread contains roughly 380 calories, with 9g protein, 35g carbohydrates, and 23g fat. It is an excellent source of vitamin C (55% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1133mg per serving (49% 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 recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, it's best to bake it fresh for optimal texture. If you want to make it ahead, bake the cornbread and store it in the fridge, then reheat before serving.
Can I freeze the Southwest Corn Bread?
Absolutely! Once cooled, wrap the cornbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave until heated through.
What can I use instead of cottage cheese?
If you prefer a smoother texture, you can substitute cottage cheese with ricotta or a similar soft cheese. For a non-dairy option, silken tofu blended until smooth can work well. This will still give you a creamy consistency without compromising flavor.
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).