Experience a delightful twist on a classic favorite with this Mexican Cornbread. Infused with the vibrant flavors of cheddar cheese, creamed corn, and diced green chilies, this recipe brings a touch of spice and a hint of sweetness to your table. Perfect for pairing with hearty soups or enjoying on its own, this cornbread is a delicious way to elevate your meal with a taste of Mexico.
When preparing this Mexican Cornbread, you might need to pick up a few special ingredients. Creamed corn and diced green chilies are not always pantry staples, so be sure to look for them in the canned goods section of your supermarket. The cheddar cheese should be easy to find in the dairy aisle, but make sure to choose a good quality cheese for the best flavor.
Ingredients For Mexican Cornbread Recipe
Cornmeal: A staple for cornbread, providing a gritty texture and corn flavor.
All-purpose flour: Adds structure and helps the cornbread rise.
Baking powder: A leavening agent that helps the cornbread become light and fluffy.
Salt: Enhances the flavor of the other ingredients.
Milk: Adds moisture and richness to the batter.
Egg: Binds the ingredients together and adds richness.
Vegetable oil: Provides moisture and helps create a tender crumb.
Cheddar cheese: Adds a sharp, savory flavor and creamy texture.
Creamed corn: Adds sweetness and moisture, with bits of corn throughout.
Diced green chilies: Introduces a mild heat and a hint of spice.
Technique Tip for This Recipe
To achieve a perfectly moist and flavorful Mexican cornbread, ensure that the creamed corn and diced green chilies are well-drained before adding them to the batter. This prevents excess moisture from affecting the texture of the cornbread. Additionally, when folding in the shredded cheddar cheese, make sure it is evenly distributed throughout the batter to ensure every bite is packed with cheesy goodness. For an extra kick, consider adding a pinch of cayenne pepper to the dry ingredients.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor in Mexican cornbread.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier alternative.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps tenderize the cornbread.
large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water for a vegan alternative.
vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly fruitier flavor and healthier fat profile.
shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and offers a mild, creamy flavor similar to cheddar.
creamed corn - Substitute with corn kernels and cream: Blend 1 cup of corn kernels with ¼ cup of cream to mimic the texture and sweetness of creamed corn.
diced green chilies - Substitute with jalapeños: Jalapeños provide a similar heat level and can be diced to match the texture of green chilies.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the cornbread to cool completely at room temperature. This prevents condensation from forming, which can make the cornbread soggy.
For short-term storage, wrap the cornbread tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness and store it at room temperature for up to 2 days.
For longer storage, consider refrigerating. Wrap the cornbread in plastic wrap and then place it in a resealable plastic bag or airtight container. It can be stored in the refrigerator for up to a week.
To freeze, cut the cornbread into individual portions. Wrap each piece tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped pieces in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
When ready to enjoy, thaw frozen cornbread in the refrigerator overnight. For a quicker option, use the microwave on a defrost setting.
To reheat, preheat your oven to 350°f (175°c). Place the cornbread on a baking sheet and cover with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
For a crispy exterior, remove the foil during the last few minutes of reheating. Alternatively, use a toaster oven for a quick reheat that maintains the cornbread's delightful texture.
Enhance the reheated cornbread by brushing it lightly with butter or drizzling with honey before serving.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the leftover cornbread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through. This method helps maintain the cornbread's moist texture.
For a quick fix, use the microwave. Place a slice of cornbread on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. The damp towel helps keep the cornbread from becoming too dry.
If you have a toaster oven, it's a great option for reheating. Set it to 350°F (175°C) and place the cornbread directly on the rack or a small baking tray. Heat for about 5-7 minutes. This method gives a slightly crispy edge while keeping the inside soft.
For a stovetop approach, use a skillet over low heat. Add a small amount of butter or olive oil to the pan and place the cornbread slice in. Cover with a lid and heat for 2-3 minutes on each side. This method adds a delightful crispness to the exterior.
If you're feeling adventurous, try steaming. Place the cornbread in a steamer basket over simmering water for about 5 minutes. This method ensures the cornbread remains moist and fluffy.
Essential Tools for Making This Recipe
Oven: Used to bake the cornbread at a consistent temperature of 400°F (200°C) to ensure even cooking.
Mixing bowl: A large bowl used to combine dry ingredients like cornmeal, flour, baking powder, and salt.
Mixing bowl: Another bowl used to mix wet ingredients such as milk, egg, and vegetable oil.
Whisk: Utilized to blend the wet ingredients smoothly before combining them with the dry ingredients.
Spatula: Handy for folding in the cheese, creamed corn, and green chilies into the batter without overmixing.
Baking pan: A greased pan where the batter is poured into, allowing the cornbread to bake evenly.
Measuring cups: Essential for accurately measuring ingredients like cornmeal, flour, and milk.
Measuring spoons: Used to measure smaller quantities of ingredients such as baking powder and salt.
How to Save Time on This Recipe
Pre-measure ingredients: Measure all cornmeal, flour, and other dry ingredients in advance to streamline the process.
Use one bowl: Mix wet and dry ingredients in the same bowl to minimize cleanup time.
Shred cheese ahead: Shred the cheddar cheese before starting to save time during preparation.
Preheat oven early: Start preheating the oven while gathering ingredients to ensure it's ready when you are.
Use canned ingredients: Opt for canned creamed corn and diced green chilies to cut down on prep time.
Mexican Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Milk
- 1 large Egg
- ¼ cup Vegetable oil
- 1 cup Shredded cheddar cheese
- 1 can Creamed corn
- 1 can Diced green chilies
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
- In another bowl, mix milk, egg, and vegetable oil.
- Combine wet and dry ingredients, then fold in cheese, creamed corn, and green chilies.
- Pour batter into a greased baking pan.
- Bake for 30 minutes or until golden brown.
Nutritional Value
Keywords
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