Mexican Cornbread

My main concern with this recipe was the extended cooking time — it took over an hour to fully cook. Parts of my cornbread were still underdone at the one-hour mark, but an additional 10 minutes seemed to do the trick. On a positive note, the final result was incredibly moist and surprisingly not greasy, despite the two sticks of butter called for. However, I remain uncertain whether all that butter is truly necessary.

If you’re looking to add a touch of spice and flavor to your cornbread, Mexican Cornbread is the perfect choice. This savory and slightly sweet cornbread is infused with ingredients like jalapeños, cheese, and corn, creating a delicious twist on the classic.

Whether served as a side dish or enjoyed on its own, Mexican Cornbread brings a burst of Tex-Mex goodness to your table. Let’s explore the steps to make this flavorful and satisfying cornbread.

The Story of Mexican Cornbread:

While Mexican Cornbread may not have a grand narrative, its appeal lies in the vibrant flavors inspired by Mexican cuisine. This variation on traditional cornbread has become a popular choice for those who appreciate a bit of heat and a medley of savory ingredients in their cornbread.

Why You Should Make it:

• Spicy Kick: Experience the delightful heat from jalapeños that adds a spicy kick to the cornbread.
• Cheesy Goodness: The inclusion of cheese contributes to a gooey and savory texture that enhances the overall flavor.
• Tex-Mex Flair: Elevate your cornbread game with a touch of Tex-Mex influence, making it a standout side dish.

What Goes Well With This Recipe:

Mexican Cornbread pairs wonderfully with various accompaniments:

• Chili: Serve alongside a bowl of your favorite chili for a comforting and hearty meal.
• Guacamole: Enjoy with a side of fresh guacamole for a creamy and flavorful contrast.
• Sour Cream: Add a dollop of sour cream on top to balance the spiciness and enhance the richness.

How to Store Mexican Cornbread:

If there are any leftovers, here’s how to store them:

1. Wrap: Wrap leftover Mexican Cornbread in plastic wrap or store it in an airtight container to prevent drying out.
2. Reheat: Warm individual slices in the microwave or reheat the entire cornbread in the oven for a fresh-from-the-oven experience.

Tips and Notes:

• Jalapeño Handling: Adjust the quantity of jalapeños based on your spice preference, and remember to remove seeds for milder heat.
• Cheese Variety: Experiment with different cheeses like cheddar, pepper jack, or Mexican blend for varied flavor profiles.
• Fresh Corn vs. Canned: Use fresh corn kernels when in season, or opt for canned or frozen corn as a convenient alternative.

Now, armed with these insights and tips, you’re ready to create a flavorful batch of Mexican Cornbread. Whether it’s a festive gathering or a casual weeknight dinner, this cornbread adds a touch of spice and warmth to any occasion.

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RECIPE :

Mexican Cornbread

INGREDIENTS:

• 1⁄2 cup butter, melted
• 3⁄4 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 2 ounces canschopped 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

INSTRUCTIONS:

1. Preheat the oven to 300 degrees F (150 degrees C).
2. Lightly grease a 9×13 inch baking dish.
3. In a large bowl, beat together butter and sugar.
4. Add eggs one at a time, beating well after each addition.
5. Blend in cream corn, chiles, Monterey Jack, and Cheddar cheese.
6. In a separate bowl, stir together flour, cornmeal, baking powder, and salt.
7. Add the flour mixture to the corn mixture, stirring until smooth.
8. Pour the batter into the prepared pan.
9. Bake in the preheated oven for 1 hour or until a toothpick inserted into the center of the pan comes out clean.