Welcome to one of the most loved Mexican cornbread recipes of the century. Sure to please all that dare cook up such amazing deliciousness.
Using our "secret" ingredient will ensure your cornbread recipes will be over the top, with a wow factor.
⬇️ Table of Contents
❓ What Makes Mexican Cornbread So Good?
Answer: "Cheese" The recipe calls for a blend of Mexican cheeses of Cotija, Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero cheeses.
If you can not find these types of cheeses, no problem, use whichever cheese you enjoy. A sharp cheddar would be very nice.
☝️ Secret Ingredient
🌽 Sweet Corn Cream
Cream corn creates the perfect addition to any cornbread recipe. The use reinforces the corn flavor like no other ingredient can while adding a nice touch of sweetness.
Use the brand you enjoy best.
🔔 Substitute To Cream Corn:
To Make: Add some fresh or canned corn into a food processor, then give the corn kernels a few chops to create a smoother texture...
But wait, there's more 🙂 One other ingredient that really takes this recipe over the top is ↩️
Answer: Chorizo...
Chorizo: A Spanish/Mexican chorizo pork sausage combined with ingredients like paprika, garlic & and chiles is often thought of as a spicy sausage flavor profile. The flavors come through with a deep richness.
Chorizo can become a go-to secret ingredient.
📋 Instructions
Step #1: Mix sweet creamed corn (One Can /14.75 oz) and 3 large lightly beaten eggs in a large bowl.
Step #2: Add 1 ⅓ cups of half & half milk.
If you cannot find half & half milk, you can use whole milk or heavy cream.
Step #3: Add the dry ingredients to the wet ingredients and combine well.
Four packages of prepared cornbread mix.
Step #4: Add the dry ingredients in 3 stages. Add a ⅓ of the dry ingredients and mix, then the next ⅓ and so on, till everything is well combined.
Step #5: Place a large cast iron in a preheated 425-degree oven for 10 minutes.
After 10 minutes, pour a few tablespoons of cooking oil, like canola oil, and cover the cast-iron surface completely (This will create a great cornbread crust that everyone loves).
Step #6: Add half of the cornbread batter to the skillet, then smooth the batter out, making an even layer. Use a spatula to pat the batter into the corners.
Step #7: Once the first layer is smooth, add sliced green onion, the Mexican cheese blend, and the Chorizo. Look below at the Chorizo and the spacing. Be sure to spread it out evenly.
Step #8: Now, pour the remaining cornbread batter over the top of the green onion, cheese layer, and chorizo. Pat smooth with a spatula.
Step #9: Add a final presentation layer of cheese right on top. I like using a good amount.
Step #10: Place into a preheated oven of 425 degrees on the middle oven rack. Bake for 20 minutes, or until a toothpick comes out cleanly.
🎥 Watch How To Make
Bonus: My Grandma's Cornbread Recipe
Southern Cornbread, by Clara Deane Qualls
(The recipe is for a smaller cast-iron skillet.)
How To Store Cornbread
Cool Down: Allow the cornbread to cool completely to room temperature before storing it to prevent condensation, which can make it soggy.
Airtight Container: Place the cornbread in an airtight container or wrap it tightly with plastic wrap or aluminum foil. This will help to maintain its moisture and prevent it from drying out.
Refrigerate: If you plan to eat the cornbread within a few days, you can store it in the refrigerator. The cold will help to preserve its freshness.
Freeze for Longer Storage: Wrap the cornbread tightly and freeze it for longer storage. It can be frozen for up to 3 months. Thaw at room temperature or gently warm in the oven before serving.
Reheating: To recapture the just-baked taste and texture, reheat refrigerated or thawed cornbread in a 350-degree Fahrenheit oven for about 10-15 minutes.
📖 Recipe
Mexican Cornbread Recipe
Suggested Equipment
Ingredients
Cornbread From Scratch
- 1 tablespoon Bacon Drippings
- 2 cups Yellow Cornmeal
- 1 cup All-Purpose Flour
- 3 large Eggs
- ½ stick Butter / melted
- 1 ⅓ cups Whole Milk
- 1 Tablespoon Sugar
- 2 teaspoons Baking Powder
- 1 ½ teaspoons Kosher Salt
- 2 Tablespoons Vegetable Oil
- ½ can Sweet Creamed Corn Add more if you think your consistency needs it
PrePackage Cornbread Recipe
- 24 oz Cornbread Mix Four Store-bought packages
- 1 Tablespoon Bacon Grease Room temperature
- 3 large Eggs
- 1 ⅓ cup Half & Half
- 1 can Sweet Creamed Corn / 14.75oz size
Special Select Ingredients
- 1 cup Mexican Cheese Blend / Or your favorite cheese
- 4 Tablespoons Chorizo
- 4 Green Onions Sliced Thin
Instructions
- Preparation:Begin by preheating your oven to 425 degrees Fahrenheit. Place cast iron skillet in the middle of your oven for 10 minutes to heat up. Next, grease a cast-iron skillet with bacon drippings or canola oil.Mixing both bacon oil with canola oil would work best.
- Mixing the Batter:In a large bowl, whisk together the creamed corn, eggs, and half & half until well combined. In a separate bowl, mix the dry ingredients: yellow cornmeal, all-purpose flour, sugar, baking powder, and kosher salt. Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Assembling the Cornbread:Carefully remove the hot skillet from the oven and add a few tablespoons of oil to coat the bottom and sides. Remove excess oil. Pour half the cornbread batter into the skillet, spreading it into an even layer to the edge. Sprinkle the chorizo, sliced green onions, and Mexican cheese blend over the batter. Next, cover with the remaining batter, smoothing the top with a spatula.
- Baking:Bake in the 425 degree preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean. The cornbread should have a golden-brown crust and be spongy to the touch.
- Serving:Let the cornbread cool slightly before slicing. Serve warm, with additional butter or honey if desired.
Notes
Tips for Perfect Cornbread:
- Secret Ingredient: The addition of sweet corn cream adds a unique sweetness and enhances the corn flavor.
- Cheese Choices: The recipe suggests using a blend of Mexican cheeses, but you can use any cheese you prefer. A sharp cheddar is a great alternative.
- Chorizo: The chorizo should be evenly distributed to create pockets of spicy flavor throughout the cornbread.
Storing Mexican Cornbread:
- Let the cornbread cool completely before storing to prevent sogginess.
- Store in an airtight container or wrap tightly to maintain moisture.
- Refrigerate for short-term storage or freeze for up to 3 months.
- Reheat in a 350-degree Fahrenheit oven for 10-15 minutes to restore the just-baked taste and texture.
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