The Original Mexican Cornbread
The Original Mexican Cornbread offers a savory, cheesy twist on classic cornbread with green chilies, chopped onions, and creamy richness. Perfect as a side dish for Mexican-inspired meals or family gatherings, its flavorful layers and crispy edges make it a comforting favorite.
Ingredients
Instructions
- Combine all ingredients, except cheese.
- Make sure sides and bottom of an oiled iron skillet are well-coated.
- Pour half of the mixture into the hot skillet.
- Sprinkle shredded cheese on top.
- Pour the remaining mixture over the cheese.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the batter. If you don't have self-rising meal, you can substitute with all-purpose flour and baking powder. Use Greek yogurt instead of sour cream for a tangy flavor. For added moisture, mix in some shredded zucchini or corn kernels.
Serving Suggestions
This cornbread is delightful served warm with a pat of butter or honey. It pairs beautifully with Casserole Mexicana or a fresh salad for a complete meal. For a fun twist, serve it alongside Walking Tacos for a festive gathering.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave for 30-60 seconds or warm it in the oven at 350°F for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of The Original Mexican Cornbread contains roughly 684 calories, with 6g protein, 55g carbohydrates, and 51g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 809mg per serving (35% 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 corn instead of cream-style corn?
Yes, you can use regular corn, but the texture will be different. For a closer match, blend cooked corn with a little milk to achieve a creamy consistency. This will help maintain the moisture and flavor balance in the cornbread.
What type of cheese works best for this recipe?
Cheddar cheese is a classic choice for this cornbread, offering a nice sharpness. However, feel free to experiment with pepper jack for a spicy kick or mozzarella for a milder, gooey texture. Just make sure to shred the cheese for even distribution.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before pouring it into the skillet. Alternatively, bake the cornbread in advance and reheat it when you're ready to serve.
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).