Excelente Mexican Cornbread

In creating the absolutely best Mexican cornbread recipe I performed a lot of research and found that the majority of Mexican cornbread recipes are relatively similar in their ingredients. The hard part is picking which one to choose from. I’ve removed that problem for you and I think that if you follow this recipe you’ll be very happy with the results.

INGREDIENTS:

½ cup melted (salted) butter.

1 cup of white flour.

1 cup of yellow cornmeal.

½ cup of white sugar.

4 large eggs, you use the yolks and whites.

1 cup of shredded cheese, a combination of cheddar and Monterey jack is good.

15 oz of cream corn, you could use non-creamed if you like but then you end up with the texture not being as smooth.

4 oz of chopped and drained green chili peppers, you could substitute whatever pepper you like to create the heat intensity you want. Just make sure that they are chopped pretty fine.

4 tsp baking powder.

¼ tsp sea salt*.

DIRECTIONS:

Lightly grease a 9x13 dish and set aside then preheat the oven to 300 degrees.

In a bowl mix together the sugar, butter, and eggs. Then add the cheese, chili peppers, and cream corn. Make sure to stir all these ingredients but you don’t have to overdo it.

In a mixing bowl, I use my KitchenAid mixing bowl at this point, combine the cornmeal, baking powder, salt, and flour. Once all these items are together then add the contents of the other mixing bowl. Stir all the ingredients together, or use the lowest setting on your mixer.

Once the batter appears to be smooth pour it directly into the lightly greased dish then place it on the middle rack in the oven for an hour. At the end of the hour the edges should be brown and if you insert a toothpick in different spots it should come out clean.

Once you take it out of the oven let it sit for a couple minutes then cut and serve. -HD

* I generally use sea salt for all my recipes because sea salt is a more natural salt with very little refining. It basically has the same chemical make up as the heavily refined mined salt and generally comes down to personal preference.