Just for the record, I am not a big cornbread fan. Most of the cornbread I’ve had or made has always been too dry, & I just haven’t liked it.
Several years ago though, a friend made some cornbread which I couldn’t get enough of. She told me it was made with creamed corn & it was OH SO MOIST! After that, I began a quest to find a recipe that I really liked, (well, maybe not a quest..)
I found the following recipe on the web at Rockin Robin’s Cooking Mexican Recipes & as far as cornbread goes – this is by far the best I’ve ever had. While it appears a bit crumbly in the photo, I had to cut it while it was still hot right out of the oven.
Fabulous Mexican Cornbread Recipe:
3/4 cup cornmeal
1 1/4 cup flour
3 tsp. baking powder
1 tsp. sea salt
1/4 cup sugar
1 cup cream style corn (corn pureed in a blender)
1/4 cup melted butter
1 egg, beaten
1 medium yellow onion, finely chopped
2 Tbs olive oil
1 clove garlic minced
1-3 jalapeño peppers,depending on your desire for heat, finely chopped
1 – 4 oz. can of green chilies minced & drained
1 1/4 cups grated, monterey jack or cheddar cheese, or a little of both
3/4 cup skim milk
In a large bowl add the cornmeal, flour, baking powder, sea salt, & sugar & mix well.
Saute the onion in the olive oil for 25 – 30 minutes, starting out on medium high heat & then lowering to low after the onion starts cooking. Stir frequently. At the end of 30 minutes the onion should have cooked down to about 1/2 of what you started with & be a golden brown.
Add the minced garlic & saute an additional 5 minutes being careful not to burn the garlic. Stir constantly. Transfer the onions & garlic to a small bowl & set aside.
Add a little more oil to the pan & saute the jalapeño for 8 – 10 minutes on medium high heat. Add the jalapeño & green chiles to the onion/garlic mixture.
Add the creamed corn, butter, milk, & egg to the dry ingredients & mix until just moistened. Do not over mix. Stir in the onion, garlic, jalapeno, green chile mixture, & cheese until just mixed in.
Pour the batter into a greased 9 inch square glass oven-proof dish. Bake at *375 for 25 -30 minutes.
* Note – If you like a little more heat in your cornbread, don’t hesitate to add more jalapeños to the recipe. If you don’t like the heat, completely omit the jalapeños.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com