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Serve warm as a side dish to complement soups, stews, or grilled meats.
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week and reheat before serving.
Variations:
Spicy Kick: Add a diced jalapeño pepper for an extra layer of heat.
Cheese Variety: Swap the shredded cheese for pepper jack cheese or cheddar for different flavors.
Vegan Option: Use a flax egg and plant-based milk for a vegan twist.
FAQ:
Q: Can I make this cornbread ahead of time?
A: Yes, this cornbread can be made ahead of time and stored in an airtight container. Just reheat before serving for the best texture.
Q: Can I use regular corn kernels instead of Mexi-corn?
A: Yes, you can substitute Mexi-corn with regular corn kernels, but Mexi-corn adds a nice flavor and slight spice to the cornbread.
Q: Can I freeze the cornbread?
A: Yes, you can freeze this cornbread. Wrap it tightly in plastic wrap or foil, then place it in a freezer bag. Reheat in the oven when ready to serve.
This cornbread is a delightful combination of textures and flavors! Let me know if you'd like to adjust any details.
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