Mexican Cornbread is a flavorful twist on traditional cornbread, incorporating cheese, whole kernel corn, colorful peppers, and jalapeños for a savory, slightly spicy bite. This version blends pantry staples with bold ingredients, making it a perfect side for chili, soups, or grilled meats. Its crisp edges and cheesy top layer give it a satisfying texture contrast, while the corn and peppers keep it moist and flavorful. It's a classic crowd-pleaser at potlucks and family dinners, offering both comfort and a bit of heat.
Ingredients
- 2 cups cornbread mix (or prepared cornbread batter)
- ⅓ cup cheese (grated, plus ½ cup for topping)
- 1 can whole kernel corn (small can, drained)
- ¼ cup green and red bell pepper (minced )
- 1 mild jalapeño pepper (or ½ hot jalapeño pepper, minced)
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 375°F. Lightly grease an 8-inch square or round baking dish.
Step 2: Mix Ingredients
- In a medium bowl, combine cornbread mix, ⅓ cup grated cheese, corn, bell peppers, and jalapeño. Stir just until combined.
Step 3: Bake
- Pour batter into the greased hot pan.
Step 4: Top with Cheese
- Sprinkle remaining ½ cup grated cheese over the top.
Step 5: Bake Until Golden
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean and top is golden and bubbly.
Tips
- Use pepper jack cheese for extra spice.
- Substitute canned green chiles for jalapeño if you prefer milder heat.
- Add crumbled cooked bacon for a smoky twist.
- Bake in a cast iron skillet for crispier edges.
- Serve with sour cream or a drizzle of honey for contrast.
Nutrition
Calories: 193kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 405mgPotassium: 95mgFiber: 2gSugar: 7gVitamin A: 265IUVitamin C: 7mgCalcium: 55mgIron: 1mg
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