Layered Mexican Cornbread

Layered Mexican Cornbread Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Layered Mexican Cornbread is a delicious and savory twist on traditional cornbread. This recipe combines the flavors of creamed corn, cheddar cheese, and jalapeño peppers to create a moist and flavorful side dish that pairs perfectly with your favorite Mexican-inspired meals.

History

Cornbread has been a staple in Southern cuisine for centuries, with variations of the recipe being passed down through generations. The addition of creamed corn, cheese, and jalapeño peppers in this layered Mexican cornbread recipe adds a modern twist to this classic dish.

Ingredients

butter or non-stick cooking spray, for greasing the pan
1 cup of all-purpose cornmeal
0.5 cup of all-purpose flour
2 tbsp of baking powder
0.67 cup of milk
2 eggs
0.5 tsp of salt
0.33 cup of vegetable oil
0.5 cup of chopped onion
1 (14 oz (397 g)) can of creamed corn
1 cup of grated cheddar cheese
1 cup of chopped jalapeño peppers

How to prepare

Preheat the oven to 350°F (177°C).
Grease an 8 by 8 inches or 9 by 9 inches square pan with softened butter or nonstick cooking spray. Set it aside.
In a large bowl, combine cornmeal, flour, baking powder, milk, eggs, salt, and oil.
Stir in onion and creamed corn. Pour half of the batter into the prepared pan.
Top with cheese and peppers, spreading them onto the batter. Pour the remaining batter on top.
Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
Let it cool slightly before cutting into squares.

Variations

Add cooked and crumbled bacon for an extra savory twist.
Substitute pepper jack cheese for the cheddar for a spicier kick.
Mix in a can of diced green chilies for added flavor.

Cooking Tips & Tricks

Be sure to grease your baking pan well to prevent the cornbread from sticking.

- Mixing the batter until just combined will ensure a tender and moist cornbread.

- For a spicier kick, leave the seeds in the jalapeño peppers or add a dash of hot sauce to the batter.

Serving Suggestions

Layered Mexican Cornbread pairs well with chili, barbecue, or as a side dish for your favorite Mexican-inspired meals.

Cooking Techniques

Baking the cornbread in layers allows the cheese and peppers to be evenly distributed throughout the bread, creating a delicious and visually appealing dish.

Ingredient Substitutions

If you don't have creamed corn on hand, you can substitute with regular canned corn or frozen corn kernels.

Make Ahead Tips

You can prepare the batter for Layered Mexican Cornbread ahead of time and bake it when ready to serve for a quick and easy side dish.

Presentation Ideas

Serve the cornbread in squares on a platter garnished with fresh cilantro or sliced jalapeños for a festive touch.

Pairing Recommendations

Layered Mexican Cornbread pairs well with dishes like chili, enchiladas, tacos, or grilled meats.

Storage and Reheating Instructions

Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Layered Mexican Cornbread contains approximately 250 calories.

Carbohydrates

Each serving of Layered Mexican Cornbread contains approximately 25 grams of carbohydrates.

Fats

Each serving of Layered Mexican Cornbread contains approximately 12 grams of fats.

Proteins

Each serving of Layered Mexican Cornbread contains approximately 6 grams of proteins.

Vitamins and minerals

Layered Mexican Cornbread is a good source of calcium, vitamin A, and vitamin C.

Alergens

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

Summary

Layered Mexican Cornbread is a flavorful and satisfying side dish that is relatively low in calories and high in essential nutrients like calcium and vitamins A and C.

Summary

Layered Mexican Cornbread is a delicious and flavorful side dish that is easy to make and perfect for serving alongside your favorite Mexican-inspired meals. With layers of creamed corn, cheese, and jalapeño peppers, this cornbread is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through my old recipe box, searching for something new and exciting to try. As I flipped through the weathered index cards and yellowed clippings, my eyes landed on a handwritten note tucked away in the back of the box.

The note was from my dear friend Maria, a Mexican-American woman who had taught me so much about the art of cooking over the years. In her elegant script, she had detailed the recipe for Layered Mexican Cornbread, a dish she had learned to make from her own grandmother. I could practically feel the warmth and love that went into creating this recipe, and I knew I had to give it a try.

I gathered all the ingredients I would need and set to work in my cozy kitchen. I started by sautéing some ground beef with onions, garlic, and a blend of fragrant spices, creating a savory filling that would serve as the base of the cornbread. Next, I prepared a simple cornbread batter, adding a touch of sweetness with a hint of honey.

Once both components were ready, I layered the cornbread batter and the beef mixture in a baking dish, creating a beautiful mosaic of flavors and textures. I sprinkled some sharp cheddar cheese on top for good measure, then popped the dish into the oven to bake.

As the cornbread baked, the tantalizing aroma filled my kitchen, making my mouth water in anticipation. Finally, after what felt like an eternity, the timer dinged, signaling that my creation was ready. I pulled the dish out of the oven and marveled at the golden crust and bubbling cheese that greeted me.

I couldn't wait to dig in, and as soon as the cornbread had cooled slightly, I cut myself a generous slice. The first bite was pure bliss – the moist, slightly sweet cornbread paired perfectly with the savory, spiced beef filling, creating a harmonious symphony of flavors on my palate.

I savored every bite, reveling in the memories of my friend Maria and her grandmother, who had passed down this recipe through generations. I could almost imagine them standing beside me in my kitchen, nodding in approval at my rendition of their beloved dish.

As I finished my meal, I made a mental note to share this recipe with my own grandchildren one day, passing on not just the ingredients and techniques, but also the love and history that went into creating it. Cooking, after all, is more than just following instructions – it's a way to connect with our past, our loved ones, and our heritage.

And so, every time I make Layered Mexican Cornbread, I do so with a full heart and a grateful spirit, knowing that with each bite, I am honoring the traditions and memories of those who came before me. This recipe may have started as a simple note in my recipe box, but it has since become a treasured part of my culinary repertoire, a link to the past that I will always hold dear.