Mexican Cornbread

Mexican Cornbread Recipe - Delicious and Easy-to-Make

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

Introduction

Mexican Cornbread is a delicious and savory twist on traditional cornbread, with the addition of cheddar cheese, corn, and chilies. This recipe is perfect for a side dish or as a standalone snack.

History

Mexican Cornbread is a popular dish in the southern United States, where it is often served alongside barbecue or chili. The addition of cheddar cheese, corn, and chilies gives this cornbread a unique and flavorful taste.

Ingredients

1 cup yellow cornmeal
0.67 cup unsifted all-purpose flour
2 tsp baking powder
0.5 tsp salt
0.75 cup dairy sour cream
2 eggs
0.25 cup crisco oil
2 cup shredded cheddar cheese (about 8 oz or 227 g), divided
1 can (8.75 oz or 248 g) whole kernel corn, drained
1 can (4 oz or 113 g) chopped green chilies, drained

How to prepare

Preheat the oven to 350°F (177°C).
Grease an 8-inch square baking pan and set it aside.
In a small mixing bowl, combine the cornmeal, flour, baking powder, and salt. Set aside.
In a medium mixing bowl, blend together the sour cream, eggs, and Crisco oil.
Add the cornmeal mixture, 1.5 cups of cheddar cheese, corn, and chilies. Mix well.
Pour the mixture into the prepared pan.
Sprinkle the remaining 0.5 cup of cheddar cheese on top.
Bake at 350°F (177°C) for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean.
Cut into squares and serve warm.

Variations

Add cooked and crumbled bacon for a smoky flavor.
Substitute pepper jack cheese for a spicier kick.
Mix in diced jalapenos for extra heat.

Cooking Tips & Tricks

Make sure to drain the corn and chilies well before adding them to the batter to prevent excess moisture.

- For a spicier version, you can use hot chilies or add a dash of hot sauce to the batter.

- Serve the cornbread warm for the best taste and texture.

Serving Suggestions

Mexican Cornbread pairs well with barbecue, chili, or a simple green salad. It can also be enjoyed on its own as a snack or appetizer.

Cooking Techniques

Mixing the wet and dry ingredients separately helps ensure a smooth and evenly mixed batter.

- Baking the cornbread at a moderate temperature ensures that it cooks evenly without burning.

Ingredient Substitutions

You can use Greek yogurt or buttermilk instead of sour cream.

- Vegetable oil or melted butter can be used in place of Crisco oil.

Make Ahead Tips

Mexican Cornbread can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Presentation Ideas

Serve Mexican Cornbread on a decorative platter or in individual ramekins for a more elegant presentation. Garnish with fresh cilantro or sliced jalapenos for a pop of color.

Pairing Recommendations

Pair Mexican Cornbread with a hearty bowl of chili, grilled meats, or a refreshing margarita for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover Mexican Cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes, or in the microwave for 1-2 minutes.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 20g

- Dietary Fiber: 1g

- Sugars: 2g

Fats

- Total Fat: 10g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 6%

- Vitamin C: 2%

- Calcium: 15%

- Iron: 6%

Alergens

Contains dairy (cheddar cheese, sour cream, eggs)

Summary

Mexican Cornbread is a moderate source of carbohydrates and fats, with a good amount of protein and calcium. It is a flavorful and satisfying dish that can be enjoyed in moderation.

Summary

Mexican Cornbread is a flavorful and satisfying dish that is perfect for serving alongside barbecue, chili, or as a standalone snack. With the perfect balance of savory cheese, sweet corn, and spicy chilies, this cornbread is sure to be a hit at your next gathering.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Mexican cornbread. It was a warm summer day, and I had just finished helping my neighbor, Senora Maria, with her garden. As a thank you, she invited me into her cozy kitchen for a cup of coffee and a slice of her famous cornbread.

The moment I took my first bite, I knew I had to learn how to make it myself. The cornbread was so moist and flavorful, with just the right amount of sweetness and a hint of spice from the jalapenos. It was unlike any cornbread I had ever tasted before.

I asked Senora Maria if she would be willing to share her recipe with me, and she graciously agreed. She brought out an old, tattered notebook filled with handwritten recipes passed down through generations of her family. As she flipped through the pages, she finally found the one for Mexican cornbread.

The recipe was simple, with basic ingredients like cornmeal, flour, sugar, and butter. But what truly set it apart were the additions of fresh corn kernels, diced jalapenos, and a generous sprinkling of cheddar cheese. Senora Maria explained that the key to a perfect Mexican cornbread was to bake it in a cast iron skillet, which gave it a crispy exterior and a soft, moist interior.

I eagerly copied down the recipe in my own notebook, making sure to ask questions and take notes on Senora Maria's tips and tricks. She showed me how to properly mix the batter, how to preheat the skillet, and how to test for doneness by inserting a toothpick into the center.

After spending an afternoon in Senora Maria's kitchen, I returned home with a newfound sense of excitement and determination. I couldn't wait to recreate her Mexican cornbread in my own kitchen and share it with my family.

As I gathered the ingredients and preheated my cast iron skillet, I couldn't help but feel a sense of nostalgia for the time spent with Senora Maria. I carefully followed her recipe, adding in the corn kernels, jalapenos, and cheddar cheese just as she had shown me.

The smell of the cornbread baking in the oven filled my kitchen, and I anxiously watched through the oven door as it rose and turned golden brown. When the timer finally went off, I eagerly pulled the skillet out of the oven and sliced into the warm, fragrant cornbread.

The first bite brought back memories of that day in Senora Maria's kitchen, but this time it was my own creation. The flavors were spot on, the texture was perfect, and I knew that I had truly mastered the art of Mexican cornbread.

Since that day, I have made Senora Maria's Mexican cornbread countless times, each batch as delicious as the last. I have shared the recipe with friends and family, passing on the tradition just as Senora Maria had done for me.

As I sit here now, flipping through my own tattered notebook filled with recipes and memories, I can't help but feel grateful for the day I discovered the magic of Mexican cornbread. It may just be a simple dish, but to me, it represents so much more – a connection to the past, a bond with my neighbor, and a love for cooking that will never fade.