Spicy Mexican Cornbread is a delicious twist on traditional cornbread. With its unique blend of flavors, this dish brings a smile to your face with every bite. The combination of sweet corn, peppers, and cheese makes it a favorite for many. It’s perfect as a side dish or even as a main course!
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Why Make This Recipe
Making Spicy Mexican Cornbread is easy and rewarding. This recipe requires simple ingredients, and it’s a great way to spice up your usual meals. Whether you are hosting a gathering or just want something comforting for dinner, this cornbread pairs well with soups, stews, or BBQ. Plus, it’s a fun recipe to make with family and friends!
How to Make Spicy Mexican Cornbread
Making Spicy Mexican Cornbread is simple. Follow these steps, and you’ll have warm, tasty cornbread in no time.
Ingredients:
- 1 cup all-purpose flour
- 1 cup white cornmeal
- 1 egg
- 1/2 cup oil
- 1 cup buttermilk
- 1 can mexi-corn, drained
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 cup shredded cheese
- 1/2 teaspoon red pepper
- 1 teaspoon Crisco
Directions:
- In a bowl, mix all ingredients until well combined.
- Heat Crisco in a cast iron skillet until hot.
- Pour the batter into the skillet.
- Bake in a preheated oven at 400°F for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
- Slice and serve warm.
How to Serve Spicy Mexican Cornbread
Spicy Mexican Cornbread is best served warm. You can slice it into wedges and enjoy it straight from the skillet. For extra flavor, you can top it with butter, honey, or even your favorite salsa. It makes a great side dish for chili or grilled meats!
How to Store Spicy Mexican Cornbread
To store leftover Spicy Mexican Cornbread, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it; just make sure to wrap it well to prevent freezer burn.
Tips to Make Spicy Mexican Cornbread
- Make sure your ingredients are at room temperature for better mixing.
- You can adjust the heat level by adding more or less red pepper.
- For added flavor, think about mixing in some jalapeños or spices you enjoy.
- If you like a crispy crust, bake it a little longer!
Variation
You can easily customize this recipe. Try adding cooked sausage or bacon for a meatier version. You can also use different types of cheese or add some chopped tomatoes for extra moisture and flavor!
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the texture and flavor may differ slightly. You can also make a quick buttermilk substitute by adding a tablespoon of vinegar or lemon juice to regular milk.
2. How can I make this cornbread spicier?
To make it spicier, you can add more red pepper or include chopped jalapeños in the mixture.
3. Can I bake this cornbread in a different type of pan?
Yes, you can bake it in a baking dish or a muffin tin. Just adjust the baking time accordingly. Muffins may take about 15-20 minutes to bake.
Enjoy making and sharing this flavorful Spicy Mexican Cornbread with your family and friends!
Spicy Mexican Cornbread
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup white cornmeal
- ½ teaspoon red pepper Adjust to taste for spiciness
Wet Ingredients
- 1 cup buttermilk Can substitute with regular milk
- ½ cup oil Vegetable oil or other neutral oil can be used
Vegetables and Cheese
- 1 can mexi-corn, drained
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 cup shredded cheese Choose your favorite type of cheese
For Cooking
- 1 teaspoon Crisco For greasing the skillet
Instructions
Preparation
- In a bowl, mix all ingredients until well combined.
- Heat Crisco in a cast iron skillet until hot.
- Pour the batter into the skillet.
Baking
- Bake in a preheated oven at 400°F for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
- Slice and serve warm.
