Savor the Flavors of Mexico with Delicious Mexican Cornbread
Transport your taste buds to the vibrant streets of Mexico with this mouthwatering Mexican Cornbread recipe. Bursting with savory flavors and a hint of spice, this cornbread is the perfect accompaniment to any meal. Whether you’re hosting a fiesta or simply craving a taste of Mexican cuisine, this recipe is sure to delight your senses. Get ready to enjoy the comforting warmth and irresistible aroma of homemade Mexican Cornbread.
Ingredients:
- 1⁄2 cup butter, melted
- 3⁄4 cup white sugar
- 4 eggs
- 1 (15 ounce) can cream-style corn
- 2 ounces cans 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
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the melted butter and sugar. Beat in the eggs one at a time until well combined.
- Stir in the cream-style corn, chopped green chili peppers, shredded Monterey Jack cheese, and shredded cheddar cheese until evenly distributed.
- In a separate bowl, sift together the all-purpose flour, cornmeal, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool for a few minutes before slicing and serving.
Cook Notes and Variations:
- For added flavor, you can mix in chopped jalapenos or diced onions to the batter.
- Substitute pepper jack cheese for a spicier kick, or use sharp cheddar for a stronger cheese flavor.
- If you prefer a crustier texture, you can bake the cornbread in a cast-iron skillet instead of a baking dish.
- Serve the cornbread warm with a dollop of sour cream or salsa for an extra burst of flavor.
Keto and Low-Carb Versions:
- To make a keto-friendly or low-carb version of this cornbread, substitute almond flour for all-purpose flour and a low-carb sweetener for white sugar.
- Use full-fat cream-style corn and omit the white sugar entirely to reduce the carb content.
- Replace the cornmeal with coconut flour or almond flour for a lower-carb option.
Frequently Asked Questions (FAQs):
Q: Can I make this cornbread ahead of time? A: Yes, you can prepare the batter ahead of time and refrigerate it until ready to bake. Alternatively, you can bake the cornbread ahead of time and reheat it in the oven before serving.
Q: Can I freeze leftovers of this cornbread? A: Absolutely! Wrap leftover cornbread tightly in aluminum foil or plastic wrap and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
Q: Can I use fresh corn instead of canned cream-style corn? A: Yes, you can use fresh corn kernels in place of canned cream-style corn. Simply blend or puree the fresh corn until smooth and use it in the same quantity as the canned corn.
Q: Can I make this cornbread gluten-free? A: Yes, you can make this cornbread gluten-free by using a gluten-free flour blend in place of all-purpose flour and ensuring that all other ingredients are gluten-free.
In conclusion, Mexican Cornbread is a delightful fusion of sweet, savory, and spicy flavors that is sure to tantalize your taste buds. Whether served as a side dish or enjoyed on its own, this cornbread is a delicious addition to any meal. With its simple preparation and versatile ingredients, it’s the perfect recipe to add a touch of Mexican flair to your table. So, gather your ingredients and get ready to savor the authentic flavors of Mexico with this irresistible cornbread recipe!