Cheesy Mexican Cornbread
Got this recipe from one of The State Fair of Texas cookbooks. It's old but very good cornbread that goes well with a big pot of pinto beans.
Got this recipe from one of The State Fair of Texas cookbooks. It's old but very good cornbread that goes well with a big pot of pinto beans.
- Carbohydrate 33.4457083333333 g
- Cholesterol 279.76625 mg
- Fat 20.4559108333333 g
- Fiber 2.11425000945727 g
- Protein 13.759725 g
- Saturated Fat 6.24127306329167 g
- Serving Size 1 1 Serving (144g)
- Sodium 543.08375 mg
- Sugar 31.3314583238761 g
- Trans Fat 1.565011062925 g
- Calories 369 calories
Step-by-step
- Combine all ingredients, mixing well.
- Grease a #9 iron skillet or a 9 x 12 baking dish.
- Bake at 450 for about 20 minutes or until golden brown.
- Serve hot with butter.
Bakers often ruin cornbread by overmixing the batter, which develops excess gluten and yields a tough, rubbery crumb. Gentle folding keeps the texture tender, especially when relying on commercial mixes that react quickly with liquid. Incorporating grated cheese and canned corn adds moisture, but requires careful attention to the oven temperature to ensure proper rise without burning the exterior.
Regional variations of this skillet bread frequently substitute mild cheddar or colby for longhorn cheese, maintaining the necessary fat content for a rich mouthfeel. Adjusting the dairy involves simple ratios, such as swapping whole milk or buttermilk at a one-to-one volume if thinning out a heavy batter is required. Vegetable oil provides a neutral medium for crisping the edges, but rendered bacon fat offers a traditional alternative that introduces distinct savory depth.
Fresh sweet corn kernels can replace canned cream-style corn, though bakers must account for the missing starch and liquid by adding two tablespoons of milk or cream. Preserved elements like pickled jalapeños supply sharp acidity that cuts through heavy fats, whereas fresh peppers provide a brighter, grassy heat. Each choice alters the moisture balance, requiring minor adjustments to the bake time.
Cast iron delivers superior thermal mass compared to standard glass or ceramic baking dishes, producing a noticeably crunchier crust at 450 degrees Fahrenheit. Preheating the oiled skillet in the oven for ten minutes before pouring in the batter initiates immediate crust formation. Leftovers keep well wrapped in foil at room temperature for up to two days, or refrigerated for up to five.
