¡Absolutamente Delicioso! Authentic Mexican Cornbread Recipe

Cornbread. A humble staple, a comfort food classic, and a blank canvas for culinary creativity. While the basic recipe is undeniably delicious, this version takes a vibrant detour south of the border, resulting in an *absolutely* delicious Mexican cornbread that will have everyone begging for seconds.

Forget the bland, dry cornbread you might be used to. This recipe incorporates the bright, bold flavors of Mexico – think sweet corn, spicy jalapeños, creamy cheese, and a hint of cilantro. It’s the perfect accompaniment to chili, stews, or even just a simple bowl of beans. This isn’t just cornbread; it’s an experience.

## Why This Recipe Works

* **Sweet and Spicy Balance:** The sweetness of the corn is perfectly balanced by the heat of the jalapeños, creating a complex and satisfying flavor profile.
* **Moist and Tender Crumb:** We use a combination of cornmeal, flour, and buttermilk to achieve a moist and tender crumb that won’t dry out.
* **Cheesy Goodness:** The addition of cheese adds a creamy richness that elevates the cornbread to a whole new level.
* **Easy to Make:** Despite its impressive flavor, this recipe is surprisingly easy to make, even for beginner bakers.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to create this absolute Mexican cornbread masterpiece:

**Dry Ingredients:**

* **1 cup Yellow Cornmeal:** Use a medium-grind cornmeal for the best texture. Avoid using coarse-ground cornmeal, which can result in a gritty texture.
* **1 cup All-Purpose Flour:** Provides structure and helps bind the ingredients together. You can substitute with a gluten-free all-purpose flour blend if desired.
* **1/2 cup Granulated Sugar:** Adds sweetness to balance the spicy and savory elements. You can adjust the amount to your liking.
* **1 tablespoon Baking Powder:** This is crucial for creating a light and fluffy cornbread. Make sure your baking powder is fresh.
* **1/2 teaspoon Baking Soda:** Works in conjunction with the buttermilk to create lift and a tender crumb.
* **1/2 teaspoon Salt:** Enhances the flavors of all the other ingredients.

**Wet Ingredients:**

* **1 cup Buttermilk:** Adds moisture, tanginess, and helps activate the baking soda. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
* **1/2 cup Vegetable Oil:** Adds moisture and richness. You can substitute with melted butter or coconut oil.
* **2 Large Eggs:** Bind the ingredients together and add richness.

**Mexican Flair:**

* **1 cup Frozen Corn Kernels, thawed:** Adds sweetness and texture. You can use fresh corn kernels if they are in season.
* **1/2 cup Diced Jalapeños, seeded:** Adds a spicy kick. Adjust the amount to your spice preference. Remember that removing the seeds and membranes reduces the heat.
* **1 cup Shredded Cheddar Cheese:** Adds creamy richness and a cheesy flavor. You can use other cheeses like Monterey Jack or pepper jack for a different flavor profile.
* **1/4 cup Chopped Fresh Cilantro:** Adds a fresh, vibrant flavor.

## Step-by-Step Instructions

Now that we have our ingredients, let’s get baking! Follow these simple steps to create your own batch of absolute Mexican cornbread:

**Step 1: Preheat and Prepare**

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan with cooking spray or butter. This will prevent the cornbread from sticking.

**Step 2: Combine Dry Ingredients**

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure all the ingredients are evenly distributed.

**Step 3: Combine Wet Ingredients**

In a separate bowl, whisk together the buttermilk, oil, and eggs until well combined. This ensures that the wet ingredients are properly emulsified.

**Step 4: Combine Wet and Dry Ingredients**

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough cornbread. A few lumps are okay.

**Step 5: Add the Mexican Flair**

Gently fold in the thawed corn kernels, diced jalapeños, cheddar cheese, and chopped cilantro. Distribute the ingredients evenly throughout the batter.

**Step 6: Pour into Pan and Bake**

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown on top.

**Step 7: Cool and Serve**

Let the cornbread cool in the pan for 10-15 minutes before cutting and serving. This allows it to set up properly and prevents it from crumbling.

## Tips and Tricks for Perfect Mexican Cornbread

* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, resulting in a tough cornbread. Mix until just combined.
* **Use Fresh Ingredients:** Fresh baking powder and baking soda are essential for proper leavening. If your ingredients are old, your cornbread may not rise properly.
* **Adjust Spice Level:** Adjust the amount of jalapeños to your spice preference. Remove the seeds and membranes for a milder flavor.
* **Add Other Vegetables:** Feel free to add other vegetables like diced bell peppers, onions, or zucchini to the cornbread.
* **Use Different Cheeses:** Experiment with different cheeses like Monterey Jack, pepper jack, or queso fresco.
* **Make it Gluten-Free:** Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
* **Serve with Toppings:** Serve the cornbread with toppings like sour cream, guacamole, salsa, or honey butter.
* **Make it Ahead:** The cornbread can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

## Variations and Substitutions

This recipe is incredibly versatile, and you can easily customize it to your liking. Here are a few variations and substitutions to try:

* **Spicier Cornbread:** Add a pinch of cayenne pepper or a dash of hot sauce to the batter for an extra kick.
* **Sweeter Cornbread:** Increase the amount of sugar or add a tablespoon of honey to the batter.
* **Vegan Cornbread:** Substitute the buttermilk with a plant-based milk like almond or soy milk, and use an egg replacer like flaxseed meal or applesauce.
* **Mini Cornbread Muffins:** Pour the batter into muffin tins and bake for 15-20 minutes, or until golden brown.
* **Cornbread Casserole:** Crumble the cornbread and use it as a topping for a casserole.

## Serving Suggestions

This absolute Mexican cornbread is the perfect accompaniment to a variety of dishes. Here are a few serving suggestions:

* **Chili:** Serve it alongside a hearty bowl of chili for a comforting and satisfying meal.
* **Stew:** It’s a great addition to stews like chicken stew, beef stew, or vegetable stew.
* **Beans:** Enjoy it with a simple bowl of beans for a quick and easy meal.
* **BBQ:** It’s the perfect side dish for BBQ ribs, chicken, or pulled pork.
* **Salad:** Crumble it over a salad for added texture and flavor.
* **Breakfast:** Serve it with eggs and bacon for a delicious and satisfying breakfast.

## Storage Instructions

Store leftover cornbread in an airtight container at room temperature for up to 2 days. You can also store it in the refrigerator for up to 5 days. To reheat, wrap it in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat it in the microwave.

## Recipe Card: Absolute Mexican Cornbread

**Yields:** 12 servings
**Prep time:** 15 minutes
**Cook time:** 25-30 minutes

**Ingredients:**

* 1 cup Yellow Cornmeal
* 1 cup All-Purpose Flour
* 1/2 cup Granulated Sugar
* 1 tablespoon Baking Powder
* 1/2 teaspoon Baking Soda
* 1/2 teaspoon Salt
* 1 cup Buttermilk
* 1/2 cup Vegetable Oil
* 2 Large Eggs
* 1 cup Frozen Corn Kernels, thawed
* 1/2 cup Diced Jalapeños, seeded
* 1 cup Shredded Cheddar Cheese
* 1/4 cup Chopped Fresh Cilantro

**Instructions:**

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together buttermilk, oil, and eggs.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Gently fold in corn kernels, jalapeños, cheddar cheese, and cilantro.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cool in pan for 10-15 minutes before cutting and serving.

Enjoy this absolutely delicious Mexican cornbread! It’s a guaranteed crowd-pleaser and a fantastic way to spice up your next meal. Don’t be afraid to experiment with different variations and toppings to create your own signature cornbread recipe. Happy baking!