Violet'S Mexican Corn Bread
Violet's Mexican Corn Bread is a savory, cheesy dish with a spicy kick from jalapenos and chopped onion. Featuring a moist cornmeal base layered with seasoned meat and melted cheese, it offers bold flavors perfect for family dinners or casual gatherings that enjoy a touch of heat.
Ingredients
Instructions
- Combine all ingredients except the meat in a bowl and mix well.
- Preheat the oven and heat an 8-inch cast-iron skillet with oil.
- Pour half of the mixture into the skillet.
- Layer the cooked ground meat on top of the batter.
- Add a layer of grated Cheddar cheese over the meat.
- Pour the remaining batter over the cheese layer.
- Bake in the oven at 450°F for 30 minutes.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or using pepper jack cheese instead of cheddar. If you don't have self-rising flour or cornmeal, you can substitute with all-purpose flour and cornmeal, adding a teaspoon of baking powder and salt for each cup. Ensure the skillet is hot before pouring in the batter for a crispy crust, similar to how you would prepare Easy Chile Rellenos.
Serving Suggestions
Serve warm, garnished with fresh cilantro or a dollop of sour cream for added creaminess. This cornbread pairs beautifully with a side of Mexican Potato Topper or a fresh salad. It can also be enjoyed as a filling snack or appetizer, making it a versatile dish for gatherings.
Storage & Reheating
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Violet'S Mexican Corn Bread contains roughly 476 calories, with 15g protein, 75g carbohydrates, and 16g fat. It is an excellent source of iron (70% of the Daily Value), dietary fiber (33% of the Daily Value), and vitamin A (32% of the Daily Value). Note that it is relatively high in sodium, at 681mg per serving (30% 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 vegetarian?
Yes, you can easily make this recipe vegetarian by omitting the ground meat. Consider adding black beans or cooked corn for added texture and flavor, which can complement the dish well. You might also enjoy pairing it with a spicy Five Layer Mexican Dip for a complete meal.
What can I use instead of Crisco?
If you prefer not to use Crisco, you can substitute it with an equal amount of unsalted butter or vegetable oil. Both alternatives will provide richness to the cornbread, but butter will add a slightly different flavor profile. Just ensure to melt the butter before mixing it in.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Baking at 450°F should yield a nicely risen and cooked cornbread in about 30 minutes, but keep an eye on it as oven temperatures can vary.
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).