Mexican Cornbread with Peppers
Mexican Cornbread with Peppers is a savory, slightly spicy twist on traditional cornbread, originating from Mexican-American culinary traditions. It typically combines cornmeal with diced jalapeños, bell peppers, onions, and often cheese or corn kernels, creating a moist, flavorful bread with a satisfying crumb.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the cornmeal base, with moderate fat content if cheese or oil is used, and a small amount of protein. A standard serving (about 1/8 of a 9-inch pan) provides roughly 200-250 calories, along with fiber from the corn and peppers, and vitamins like vitamin C from the fresh peppers.
Nutrition breakdown
| Calories | 260 kcal |
| Protein | 7 g |
| Carbs | 30 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Calcium | 120 mg |
| Iron | 1.8 mg |
| Potassium | 150 mg |
| Phosphorus | 110 mg |
| Vitamin A | 80 µg RAE |
| Vitamin C | 6 mg |
| Thiamin (B1) | 0.2 mg |
| Folate | 45 µg |
Per 1 piece (approx. 85 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this cornbread reflects the fusion of Native American corn-based foods with Spanish and other influences in Mexican cuisine, often served alongside hearty stews or chili. Nutritionally, the addition of peppers not only boosts flavor but also adds antioxidants like capsaicin, which may have metabolism-boosting properties.
