I was not conversant with cornbread when I first met El Gringo. I didn’t want to be. My experience with corn-based cakes or breads so far was limited to my mom’s famous “Pan de Elote”. Not a fan! It was the closest Mexican “version” of cornbread there would ever be. However, I am doing a complete 180 degree today with this Best of Two Worlds Cornbread.
I was the only one who didn’t really care for her Pan de Elote. You know, they slapped the ugly “black sheep of the family” label on me because of that. For some reason only known by my taste buds corn should never, EVER, be sweet. Or so I thought back then.
El Gringo ruthlessly extolled the virtues of cornbread and ardently desired me to start fixing it Every. Single. Day! Indeed, we looked in Mexico for the main ingredient, cornmeal, to no avail. We have corn in every possible presentation, just not cornmeal.
Cornbread has definitely been an acquired taste. I have been experimenting with it for a time now. I am certainly in love with this version that features cheddar cheese, pickled jalapeno and Mexican chorizo.
Ingredients
- 1 cup yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1/2 cup of sugar
- 1 1⁄4 teaspoons salt
- 1 1⁄4 cups milk
- 2 large eggs, lightly beaten
- 1 1⁄2 cups fresh corn kernels (you can also use canned or frozen)
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup of chopped pickled jalapenos, seeded
- 1/2 cup of cooked Mexican pork chorizo sausage, crumbled
Instructions
- Preheat oven at 375 F. Grease a square 8″ x 8″ pan or mold.
- Stir dry ingredients first in a large bowl. Add the rest of the ingredients and whisk everything together.
- Pour in greased pan and bake for 50 – 60 minutes until golden and thoroughly baked (you can insert a cake tester or toothpick to check doneness).
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