Mexican cornbread

I borrowed a wonderful cookbook of my friend Gaby, the American equivalent to Delia Smith Mrs Beeton; The Fannie Farmer Cookbook.

Gaby suggested I’d try the cornbread recipe, and I had actually thought of baking cornbread just a few days before (but from a different recipe). The book also suggests alterations to the classic cornbread, such as this Mexican version with corn, jalapeños and cheese, which I just had to try straight away.

Served with a broccoli soup, which was nice, this completely stole the show, and I don’t remember the soup much at all anymore.

The cornbread is very moist and a bit like a sponge in texture. Together with a generous spread of salted butter, this is lovely on its own, together with a soup or perhaps some pulled pork. Just promise me you’ll make it!

Mexican cornbread, 1 batch

1/4 cup (60 ml) yellow cornmeal (I used polenta)

1 cup (230 ml) plain flour

1/3 cup (79 ml) caster sugar

3 tsp baking powder

1/2 tsp salt

1 cup (230 ml) milk

1 egg, beaten

2 tbsp melten shortening or bacon fat (I used vegetable oil)

2 tbsp chopped jalapeños (I used pickled)

1 cup (230 ml) tinned corn (drained)

1/2 cup (118 ml) grated cheddar or Monterey Jack

Turn the oven on 220 C. Grease a 20 cm square tin (I used a loaf tin though). Mix polenta, flour, sugar, baking powder and salt in a bowl. Add milk, egg and fat. Stir to incorporate. Add cheese, corn and jalapeños, and stir to combine. Pour the mixture into the tin and place in the oven for 20-25 minutes. Leave to cool and cut into squares if you used a square tin and slices if you used a loaf tin like me. Serve with salted butter.

2 thoughts on “Mexican cornbread

  1. Pingback: Mexican cornbread

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