How Do I Make Mexican Cornbread?
Mexican cornbread is created by adding spicy and savory ingredients, like cheese, peppers, and corn, to a standard cornbread recipe. The result is a deliciously moist and flavorful alternative, perfect as a side dish or even a main course.
A Southwestern Staple: Beyond Basic Cornbread
Cornbread is a cornerstone of American cuisine, especially in the South. But venture a little further west, and you’ll discover a vibrant variation: Mexican cornbread. This Southwestern staple elevates the humble cornbread with a delightful kick, incorporating bold flavors and textures that perfectly complement the region’s culinary heritage. It’s a testament to how a simple recipe can be transformed into something truly special by embracing local ingredients and traditions.
The Benefits of Adding a Mexican Twist
Why choose Mexican cornbread over the traditional version? The answer lies in its versatility and enhanced flavor profile. The addition of ingredients like cheese, jalapenos, and corn elevates the texture and taste, creating a more complex and satisfying experience. It’s a delightful way to add a bit of spice to your meal and offers a more substantial side dish than plain cornbread. Plus, it often works wonderfully as a vehicle for leftover chili or stews.
The Step-by-Step Recipe
Here’s a classic recipe, which can be easily adapted to your preference for spice and cheesiness. This yields about 8 servings.
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar (or less, depending on preference)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1 cup canned corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup chopped jalapenos (adjust to your spice preference)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the corn, cheese, and jalapenos.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Ingredient Variations and Substitutions
One of the great things about Mexican cornbread is its adaptability. Feel free to experiment with different ingredients to create your perfect version.
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Buttermilk | Regular milk + 1 tablespoon lemon juice or white vinegar, or sour cream diluted with milk | Buttermilk adds a tangy flavor and helps create a moist cornbread. |
| Cheddar Cheese | Monterey Jack, Pepper Jack, Colby Jack, or a blend of cheeses | Choose a cheese that melts well and complements the other flavors. |
| Jalapenos | Canned diced green chilies (for a milder flavor), serrano peppers (for more heat), or poblano peppers (roasted) | Adjust the amount and type of pepper to control the spice level. Remember, some peppers are spicier than others! |
| Corn | Creamed corn (for a moister cornbread), frozen corn (thawed), or fresh corn (cut off the cob) | Ensure the corn is drained if using canned or frozen to prevent a soggy cornbread. Fresh corn provides a burst of sweetness. |
| Vegetable Oil | Melted butter, coconut oil, or another neutral-flavored oil | Butter will add a richer flavor, but can make the cornbread slightly denser. |
| Sugar | Honey or maple syrup (reduce amount slightly) | These add a different flavor profile. Be mindful of the added moisture they introduce. |
Common Mistakes to Avoid
Even a simple recipe can go wrong if you’re not careful. Here are some common mistakes to avoid:
- Overmixing: Overmixing the batter develops the gluten in the flour, resulting in a tough cornbread. Mix just until the ingredients are combined.
- Overbaking: Overbaking can dry out the cornbread. Use a toothpick to check for doneness and remove it from the oven as soon as it’s ready.
- Using the wrong pan size: Using a pan that’s too small will result in a cornbread that’s too thick and may not cook evenly.
- Forgetting to grease the pan: Failing to grease the pan will cause the cornbread to stick, making it difficult to remove.
- Adding too many wet ingredients: Adding too much buttermilk or other wet ingredients can result in a soggy cornbread.
Serving Suggestions and Pairings
Mexican cornbread is incredibly versatile. Here are some delicious ways to serve and pair it:
- As a side dish: Serve alongside chili, soups, stews, barbecue, or grilled meats.
- As a main course: Crumble it into a bowl and top with chili, cheese, sour cream, and your favorite toppings.
- For breakfast: Slice and serve with eggs, bacon, and salsa.
- With a dollop of sour cream or Mexican crema.
- Drizzled with honey.
- Alongside grilled chicken or fish.
Frequently Asked Questions
What kind of cornmeal should I use?
For cornbread, medium-ground yellow cornmeal is typically recommended. Stone-ground cornmeal will have a coarser texture. Be sure to check the expiration date for best flavor and texture.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum to help bind the ingredients.
How do I make it spicier?
Add more jalapenos (with the seeds for extra heat), or use serrano or habanero peppers. You can also add a pinch of cayenne pepper or a dash of hot sauce to the batter.
Can I make it ahead of time?
Yes. Mexican cornbread can be made a day ahead of time. Store it in an airtight container at room temperature or in the refrigerator.
How do I store leftovers?
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days.
Can I freeze it?
Yes, you can freeze Mexican cornbread. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
How do I reheat it?
Reheat cornbread in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave it in short intervals, but be careful not to dry it out.
My cornbread is dry. What did I do wrong?
You may have overbaked it, or added too much dry ingredients and not enough wet ingredients. Follow the recipe carefully, and check for doneness frequently.
My cornbread is too crumbly. How do I prevent that?
Make sure you aren’t overmixing the batter. Also, using too coarse of a cornmeal can contribute to crumbly cornbread.
Can I use muffin tins instead of a baking pan?
Yes, you can bake the batter in muffin tins. Reduce the baking time to about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Can I add black beans?
Absolutely! Add about 1/2 cup of drained and rinsed black beans to the batter for added flavor and texture.
What if I don’t have buttermilk?
As mentioned above, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. Sour cream diluted with milk works as well.