Mexican Cornbread

1 servings Prep: 15 m Cook: 40 m Total: 55 m Beginner
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Mexican Cornbread
Although not original to the Cajun culture, Mexicorn—a corn mixture of corn, red and green peppers—is used by the Cajun culture for so many dishes. This spicy cornbread with jalapeños, cheddar cheese, and Mexicorn is one of its favorite uses. Great with gumbo, chili, or BBQ.

Ingredients

1 servings
  • 2 boxes JIFFY corn-muffin mix
  • 3 eggs
  • 1 medium onion, chopped
  • 1/2 cup seeded jalapeño peppers, chopped
  • 3/4 cup cooking oil
  • 1 can Mexicorn, drained or whole kernel corn mixed with green and red pepper
  • 1 teaspoon salt
  • 8oz shredded mild cheddar cheese
  • 2-1/2 cup milk

Step-by-Step Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine all ingredients in a large mixing bowl and mix well until fully incorporated.
  3. Pour batter into a greased 9 X 13" baking pan and bake at 400 degrees for 35-45 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
  4. Let cool for 5-10 minutes before slicing and serving. Enjoy~

Common Problems and Solutions

Q: Why is my cornbread dry and crumbly?

A: Make sure you're using the full 2-1/2 cups of milk and don't overbake. The cornbread should be golden on top but still moist inside. Check at 35 minutes rather than waiting the full 45.

Q: Can I adjust the heat level?

A: Absolutely! Use more or fewer jalapeños depending on your preference. For milder cornbread, reduce to 1/4 cup jalapeños or substitute with mild green chiles. For extra heat, leave some seeds in the jalapeños.

Q: Why did my cornbread sink in the middle?

A: This can happen if you open the oven door too early or if the batter wasn't mixed thoroughly. Let it bake undisturbed for at least the first 25 minutes, and make sure the eggs and liquids are fully incorporated.

Tips and Techniques

For extra richness, use melted butter instead of half the cooking oil. You can also add a small can of drained green chiles along with the jalapeños for more depth of flavor. This cornbread is best served warm and reheats well in the oven.

Ingredient Substitutions

  • JIFFY corn-muffin mix: Any cornbread mix or make from scratch
  • Mexicorn: Regular canned corn with 1/4 cup each diced red and green bell pepper
  • jalapeño peppers: Canned green chiles or fresh serrano peppers
  • mild cheddar cheese: Pepper Jack, Monterey Jack, or Mexican blend cheese

Equipment Needed

  • 9 X 13 inch baking pan
  • Large mixing bowl
  • Whisk or wooden spoon
  • Knife and cutting board

Historical Context

Mexicorn, a canned corn product with red and green peppers, became popular in Louisiana kitchens in the latter half of the 20th century. Cajun cooks quickly adopted it for dishes like this spicy cornbread, which has become a standard side at barbecues, fish fries, and family gatherings across South Louisiana.