Mexican Street Cornbread Recipe

Cornmeal: A coarse flour made from dried corn, providing the base texture and flavor for the cornbread.

All-purpose flour: A versatile flour that helps give the cornbread structure and lightness.

Sugar: Adds a touch of sweetness to balance the savory elements.

Baking powder: A leavening agent that helps the cornbread rise and become fluffy.

Salt: Enhances the overall flavor of the cornbread.

Milk: Provides moisture and richness to the batter.

Vegetable oil: Adds moisture and helps keep the cornbread tender.

Egg: Binds the ingredients together and adds richness.

Corn kernels: Adds texture and a burst of sweetness to the cornbread.

Cotija cheese: A crumbly, salty cheese that enhances the flavor profile with its distinctive taste.

Cilantro: Fresh herb that adds a bright, citrusy note to the cornbread.

Chili powder: Adds a subtle heat and depth of flavor, giving the cornbread a slight kick.

To enhance the flavor of your cornbread, try roasting the corn kernels before adding them to the batter. Simply spread the corn on a baking sheet, drizzle with a bit of vegetable oil, and roast in the oven at 400°f (200°c) for about 10 minutes until they are slightly browned. This will add a delightful depth of flavor and a hint of smokiness to your Mexican street cornbread.

• cornmeal - Substitute with polenta: Polenta is similar in texture and flavor to cornmeal and can be used to achieve a similar consistency in the cornbread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and increases the nutritional value with more fiber.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the cornbread.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral taste and is often less processed.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps tenderize the cornbread, making it moist.

• vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor and can enhance the overall taste of the cornbread.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg, suitable for a vegan option.

• corn kernels - Substitute with creamed corn: Creamed corn adds moisture and a slightly sweeter flavor to the cornbread.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery taste that can complement the other flavors in the cornbread.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat and spice, though it is more intense, so use sparingly.

• Allow the cornbread to cool completely before storing. This prevents condensation from forming, which can make the cornbread soggy.

• Wrap the cornbread tightly in plastic wrap or aluminum foil to maintain its moisture and flavor. Alternatively, place it in an airtight container.

• Store the wrapped or containerized cornbread at room temperature if you plan to consume it within 2-3 days. For longer storage, refrigerate it for up to a week.

• For freezing, cut the cornbread into individual portions. This makes it easier to thaw only what you need.

• Wrap each portion in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.

• Label the bag or container with the date to keep track of its freshness.

• When ready to enjoy, thaw the cornbread in the refrigerator overnight. For a quicker option, use the microwave on a low setting, checking frequently to avoid drying it out.

• To refresh the cornbread, warm it in the oven at 350°F (175°C) for about 10 minutes. This revives its delightful texture and aroma.

• Consider serving the reheated cornbread with a pat of butter or a sprinkle of cotija cheese to enhance its flavors.

• Preheat your oven to 350°F (175°C). Wrap the Mexican street cornbread in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method ensures a crispy exterior while keeping the inside soft and flavorful.

• For a quick fix, use the microwave. Place a slice of cornbread on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 30-45 seconds. Check if it's warm enough; if not, continue in 15-second intervals. Be cautious not to overheat, as it can become rubbery.

• If you have a toaster oven, it's a fantastic option. Set it to 350°F (175°C) and place the cornbread directly on the rack or a small baking tray. Heat for about 5-7 minutes. This method gives you a delightful crunch on the outside while keeping the inside tender.

• For a stovetop approach, use a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the cornbread slice in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This adds a lovely buttery crust to the cornbread.

• If you're feeling adventurous, try grilling the cornbread. Preheat your grill to medium heat. Lightly brush the cornbread with olive oil or butter. Grill each side for about 1-2 minutes. This method infuses a smoky flavor and a delightful charred texture.

• Oven: Used to bake the cornbread at a consistent temperature of 400°F (200°C).

• Large mixing bowl: Essential for combining the dry ingredients like cornmeal, flour, sugar, baking powder, and salt.

• Medium mixing bowl: Used to whisk together the wet ingredients such as milk, vegetable oil, and egg.

• Whisk: Handy for blending the wet ingredients smoothly.

• Spatula: Useful for folding in the corn kernels, cotija cheese, cilantro, and chili powder into the batter.

• Greased baking dish: Necessary for pouring the batter into, ensuring the cornbread doesn’t stick while baking.

• Toothpick: A simple tool to check if the cornbread is fully baked by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Allows the cornbread to cool slightly before serving, ensuring even cooling and preventing sogginess.

Pre-measure ingredients: Measure and prepare all ingredients like cornmeal, flour, and cotija cheese in advance to streamline the process.

Use frozen corn: Opt for frozen corn kernels to save time on shucking and cutting fresh corn.

Mix dry ingredients ahead: Combine cornmeal, flour, sugar, baking powder, and salt in advance and store in an airtight container.

One-bowl method: Use one bowl for mixing wet ingredients and then add dry ingredients to minimize cleanup.

Preheat oven early: Start preheating your oven while gathering your ingredients to save time.