Mexican Cornbread Recipe (2024)

FAQs

What is the difference between Mexican cornbread and regular cornbread? ›

Texture: Mexican cornbread is denser and more moist than American cornbread, thanks to the addition of cheese and corn. It also has a crispy crust from the cheese and jalapeños. American cornbread is lighter and fluffier, with a more crumbly texture1 2 3 .

Enriched Degerminated Yellow Corn Meal And Enriched Bleached Flour (Degerminated Yellow Corn Meal, Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canola Oil, Nonfat Dry Milk, Leavening (Calcium Phosphate, Baking Soda), Salt, Contains 2% Or Less Of: Dextrose, Dried Red And Green Pepper, Dried ...

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Masa harina and sugar give classic cornbread a more vivid corn flavor. This cornbread recipe is pretty classic, save for the use of masa harina instead of cornmeal, which gives the bread a more tender texture and corn-forward flavor.

It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

Can you leave Mexican cornbread out? ›

While not all Mexican cornbread recipes feature meat, mine does! So, this particular cornbread can only sit out at room temperature for about 2 hours before it needs to be refrigerated in an airtight container or tightly wrapped with plastic wrap or aluminum foil. It can be kept in the fridge for up to 3 days.

Half the recipe and make half as much. Eggs are important in adding “loft” and lightness to the finished product. As they batter cooks, the eggs heat up and release steam, and the steam is what makes the air bubbles in the final product. Half as many eggs as the recipe calls for CAN make a dense unpleasant product.

Cornbread FAQ

Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

U.S. corn production is almost exclusively of the yellow corn variety, with the majority used for purposes other than human consumption (e.g. feed, ethanol). In contrast, Mexico produces mainly white corn, and a greater share of Mexican corn than U.S. corn is used for food.

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Mexican cornbread traces its roots back to ancient Mesoamerican civilizations where corn, or maize, was deemed sacred. Over centuries, as culinary skills refined and flavors evolved, this modest corn-based bread transformed into the culinary icon we know today.