Mexican Cornbread Recipe - iHeartPublix (2024)

FAQs

Why is my Mexican cornbread crumbly? ›

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.

Storage Tips

Cover the completely cooled Mexican Cornbread with aluminum foil or plastic wrap and store at room temperature for 2 to 3 days. If possible, transfer to an airtight container to keep it fresh even longer. The cornbread can be stored in the refrigerator or frozen for longer storage.

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.

Letting your batter sit for too long before baking means that the leavening agents will rise, peak, and begin to fall just as you place it in the oven. For the best results, rest your batter for about 10 minutes before baking. This gives you some time to preheat the pan in which you'll be baking cornbread, too.

Cooler temperatures equal longer storage time.

Cornbread does not last long at room temperature. If you double a cornbread recipe with the intention of having extra cornbread for later use, plan on storing it in the refrigerator or freezer as soon as the freshly baked cornbread has cooled.

Vegetables add both flavor and texture to your cornbread. Diced jalapeños are a popular choice for a spicy kick, while sweet corn kernels can add a delightful pop of sweetness and crunch. You could also mix in some sautéed onions, bell peppers, or spinach for an extra layer of flavor and a boost of nutrients.

TO FREEZE: Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil. Defrost overnight in the fridge before serving. TO REHEAT: Let the cornbread come to room temperature on the counter before serving.

Corn is also used as a basis for making masa (dough), which is used to make tortillas, which are easily one of the most essential staples in Mexican cuisine, as they can be used as a base for breakfast, lunch, and dinner meals.

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.

What did Native Americans call cornbread? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Each April, thousands of people from around the world descend upon the tiny town of South Pittsburg, Tennessee, to celebrate a Southern delicacy: cornbread.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

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.

The overly crumbly texture and almost sour flavor are to be expected of an unheated corn tortilla. However, upon heating your tortilla up, you will notice your it transforms into its tasty, earthy self. It will also be more flexible and able to handle whatever toppings you choose to fill it up with.

If after kneading for a few minutes, the dough still seems dry and crumbly, add 2 Tbsp. warm water at a time and knead for a few minutes before adding any more. Because the corn won't instantly absorb the water, you will have to wait a few minutes to see if you need more or not.

If the grease is not hot enough to get the outer shell crispy quickly, the cornbread piece will fall apart. At the same time, if the cornbread is thawed at all, even very hot grease will not form the outer crispy shell to keep the cornbread piece together.