Corn Bread Mexicana

Corn Bread Mexicana Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Corn Bread Mexicana is a delicious and flavorful twist on traditional cornbread. This recipe combines the sweetness of corn with the heat of green chilies and the richness of cheddar cheese to create a unique and satisfying side dish.

History

Cornbread has been a staple in American cuisine for centuries, with variations found in different regions of the country. This particular recipe adds a Mexican flair with the addition of green chilies and pimento, giving it a spicy kick and a pop of color.

Ingredients

4 tbsp melted butter or margarine, divided
0.25 cup finely diced onion
0.5 cup canned diced green chilies
2 tbsp diced pimento
1 cup drained canned corn
1.5 cups Albers cornmeal
0.5 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
0.5 cup shredded cheddar cheese (2 oz or 57 g)
0.67 cup undiluted evaporated milk
1 lightly beaten egg

How to prepare

Pour 1 tbsp of butter into a medium skillet, then add the onion, green chiles, and pimento.
Saute for 5 minutes, then add the corn and cook for 1 more minute.
In a medium bowl, combine the cornmeal, flour, baking powder, salt, and cheese. Mix well.
In a small bowl, combine the remaining melted butter, milk, water, and egg. Mix well.
Add the milk mixture and sauteed vegetables to the flour mixture. Stir just until blended.
Pour the mixture into a greased 8-inch square pan.
Bake in a 400°F (204°C) oven for 35 to 40 minutes, or until a wooden pick inserted in the center comes out clean.
Enjoy.

Variations

Add cooked and crumbled bacon for a smoky flavor.
Substitute jalapenos for the green chilies for an extra kick.
Mix in some diced bell peppers for added color and flavor.

Cooking Tips & Tricks

Make sure to saute the vegetables before adding them to the cornmeal mixture to enhance their flavors.

- Be careful not to overmix the batter, as this can result in a tough and dense cornbread.

- For a crispy crust, preheat the pan before adding the batter.

Serving Suggestions

Corn Bread Mexicana pairs well with chili, barbecue, or grilled meats.

Cooking Techniques

Saute the vegetables before adding them to the cornmeal mixture.

- Bake the cornbread in a preheated oven for even cooking.

Ingredient Substitutions

Use vegetable oil instead of margarine.

- Use fresh corn kernels instead of canned corn.

Make Ahead Tips

Corn Bread Mexicana can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve Corn Bread Mexicana sliced into squares and garnished with fresh cilantro or sliced jalapenos.

Pairing Recommendations

Pair Corn Bread Mexicana with a hearty bowl of chili or a grilled steak for a satisfying meal.

Storage and Reheating Instructions

Store leftover Corn Bread Mexicana in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Corn Bread Mexicana contains approximately 250 calories.

Carbohydrates

Each serving of Corn Bread Mexicana contains approximately 25 grams of carbohydrates.

Fats

Each serving of Corn Bread Mexicana contains approximately 10 grams of fat.

Proteins

Each serving of Corn Bread Mexicana contains approximately 5 grams of protein.

Vitamins and minerals

Corn Bread Mexicana is a good source of vitamin A and calcium.

Alergens

This recipe contains dairy (cheese, milk, butter) and eggs.

Summary

Corn Bread Mexicana is a flavorful and satisfying side dish that is relatively low in calories and a good source of carbohydrates, fats, and proteins.

Summary

Corn Bread Mexicana is a delicious and flavorful twist on traditional cornbread, with the addition of green chilies, pimento, and cheddar cheese. This side dish is easy to make and pairs well with a variety of main dishes. Enjoy the sweet and spicy flavors of Corn Bread Mexicana at your next meal!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little kitchen. The aroma of spices filled the air, mingling with the sweet scent of cornbread baking in the oven. Maria had a twinkle in her eye as she handed me a piece of the golden, crumbly bread.

"Try this, mi amiga," she said with a smile. "It's my special Corn Bread Mexicana recipe. I think you'll love it."

As I took a bite, I was transported to a world of flavors I had never experienced before. The cornbread was moist and tender, with a hint of sweetness from the corn and a kick of heat from the jalapeños. It was unlike anything I had ever tasted, and I knew I had to learn how to make it myself.

"Maria, this is incredible," I exclaimed. "Would you mind teaching me how to make it?"

Maria laughed and nodded, delighted by my enthusiasm. She pulled out a worn, stained recipe card from her recipe box and handed it to me.

"Here you go, mi amiga," she said. "This recipe has been passed down in my family for generations. I'm happy to share it with you."

I studied the recipe card carefully, taking note of each ingredient and step. Maria guided me through the process, showing me how to mix the cornmeal with the wet ingredients, fold in the jalapeños and cheese, and bake the bread to perfection. As the bread baked, filling the kitchen with its irresistible scent, Maria shared stories of her family and the traditions behind the recipe.

"Corn Bread Mexicana has always been a special dish in my family," Maria explained. "We make it for celebrations and gatherings, and it always brings everyone together. I hope you can share it with your loved ones too."

I nodded, touched by the sentiment behind the recipe. As we sat down to enjoy the freshly baked cornbread, I knew that this recipe would become a cherished part of my own culinary repertoire.

In the years that followed, I made Corn Bread Mexicana countless times, each batch better than the last. I experimented with different variations, adding in fresh herbs, roasted corn, and even crumbled chorizo for a hearty twist. Each time I made the bread, I thought of Maria and the special connection we shared through this recipe.

One day, as I was preparing Corn Bread Mexicana for a family gathering, my granddaughter Lily wandered into the kitchen, her eyes wide with curiosity.

"What are you making, Grandma?" she asked, her voice filled with excitement.

"I'm making Corn Bread Mexicana, sweetheart," I replied, smiling at her enthusiasm. "It's a special recipe that I learned from my dear friend Maria. Would you like to help me make it?"

Lily's face lit up with delight as she eagerly donned an apron and pulled up a chair to the kitchen counter. Together, we measured out the ingredients, mixed the batter, and poured it into the baking dish. As the bread baked, filling the kitchen with its irresistible aroma, I shared stories of Maria and the tradition behind the recipe.

"Wow, Grandma, this sounds amazing," Lily exclaimed. "I can't wait to try it!"

When the cornbread was finally ready, I sliced it into squares and served it to my family. As they took their first bites, their faces lit up with joy and appreciation.

"Grandma, this is delicious!" Lily exclaimed, her mouth still full of bread. "Can you teach me how to make it too?"

I chuckled at her eagerness and nodded, knowing that Corn Bread Mexicana would continue to be a beloved recipe in our family for generations to come. As we sat around the table, sharing stories and laughter, I felt grateful for the connections forged through food and the memories created with each bite of this special cornbread. And as I watched Lily take her first steps in mastering the recipe, I knew that the tradition would live on, bringing joy and togetherness to all who shared in its delicious flavors.