Mexican Cornbread
Discover the Delight of Mexican Cornbread
Mexican Cornbread is a delightful twist on a classic, bringing together the sweetness of cornbread with the savory notes of cheese and green chilies. This dish is perfect for adding a flavorful punch to any meal, whether you’re serving it with a hearty bowl of chili or enjoying it on its own. Let’s dive into what makes this cornbread so special and how you can make it at home!
Why You’ll Love This Recipe
This Mexican Cornbread is not just another side dish; it’s a star in its own right. Here’s why you’ll love it:
- Flavorful Fusion: The combination of sweet corn, spicy green chilies, and rich cheeses creates a delightful flavor profile.
- Super Moist: Thanks to the cream-style corn and generous amount of butter, this cornbread is incredibly moist.
- Versatile: Enjoy it with soups, stews, or as a standalone snack.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have a delicious homemade bread ready in no time.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- 9×13 inch baking dish
- Oven
- Whisk or electric mixer
- Measuring cups and spoons
Ingredients
- 1/2 cup butter, melted
- 3/4 cup white sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- 2 ounces canned chopped green chili peppers, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 teaspoon salt
- 4 teaspoons baking powder
Step-by-Step Instructions
- Preheat your oven to 300 degrees F (150 degrees C).
- Lightly grease a 9×13 inch baking dish.
- In a large bowl, beat together the melted butter and sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the cream-style corn, green chili peppers, Monterey Jack cheese, and Cheddar cheese.
- In a separate bowl, stir together the flour, cornmeal, baking powder, and salt.
- Gradually add the dry ingredients to the corn mixture, stirring until smooth.
- Pour the batter into the prepared baking dish.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips for Success
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter.
- Check Oven Temperature: Ovens can vary, so check your cornbread a few minutes before the hour is up.
- Let it Rest: Allow the cornbread to cool slightly before slicing for easier serving.
Additional Tips and Variations
- Spice it Up: Add some diced jalapeños for extra heat.
- Sweet Corn Substitute: If you don’t have cream-style corn, blend a can of sweet corn with a touch of milk and sugar.
- Cheese Variations: Try using pepper jack or Colby cheese for different flavors.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250 kcal
- Protein: 6g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
Frequently Asked Questions (FAQ)
Q: Can I make this cornbread gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Q: How should I store leftovers?
A: Store leftover cornbread in an airtight container at room temperature for up to two days or in the fridge for up to a week.
Q: Can I freeze this cornbread?
A: Absolutely! Wrap it tightly in plastic wrap and freeze for up to three months. Thaw in the fridge before reheating.
Conclusion
There you have it—a delicious Mexican Cornbread that’s sure to become a favorite in your home. Whether you’re looking for a side dish with a bit of a twist or just want to try something new, this recipe is a must-try. Give it a go and let us know how it turned out for you in the comments below. Happy cooking!
