Mexican Cornbread Recipe
Step into a world of flavor with our easy-to-follow instructions, complete with a special secret ingredient that elevates this classic dish. Ideal for bakers of all levels
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.