Mexican Cornbread
I love the Holidays! It’s a special time to get together with friends and family under the same roof to enjoy a beautiful meal while sharing stories and laughter.
When I moved in with David, I not only left my friends from Toronto behind but also had a bigger distance to travel between my family and I which are from all over the province of Québec. At first, I kind of felt lonely but through the years I’ve been here, David and I started our own traditions with new friends… creating “our” new extended family! These wonderful human beings that bring so much joy into our lives are the reasons for celebrating these events!
Of course I love to serve them the traditional Turkey Dinner but I also enjoy bringing new flavors to the table by modifying the menu slightly. Every year, there’s always something new and different from the “traditional dinner” as it makes dinner more interesting for my guests. Honestly, who loves monotony? I sure don’t and none of our people do either. Life’s too short for boring food… lol!
Last year I added a totally new food item to the table and oh boy, it was gone so fast! Everyone loved it, even the ones who are not too crazy about “spicy” food – although it’s not really spicy at all…! Now that I have your attention, let me reveal the recipe… it’s my Mexican Cornbread!
That’s right… cornbread but not just any cornbread! This amazingly simple recipe is far from ordinary! It’s super yummy with a slight zip to it – I’m not kidding… it’s not “hot” at all but it has some personality to it if you know what I mean. This Mexican Cornbread is easy to make (most of my recipes are) and it’s a delicious change from regular dinner rolls or olive bread. Hey! There is nothing WRONG with either of them… In fact I have a great Dinner Rolls recipe as well as an amazing Mediterranean Olive Bread for you to try. It’s just a fun change for your meal and surprisingly, it goes amazingly well with turkey… who knew?
Next time you want to bring some yumminess to your dinner party, this is definitely a recipe to consider. David and I also love to serve it with a large bowl of warm soup; you know those nights when no one feels like cooking but you still want something good to eat , especially when it’s yucky outside. Yep those are the ones! Anyway, this Mexican Cornbread is a recipe you don’t want to miss. Add it to your “must have” list and watch everyone’s reactions when you put this cornbread on the table…
Happy Thanksgiving and Happy Holidays!
Check out these other delicious Holiday recipe ideas…
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Squash à la Canadienne
– Tourtière (Meat Pie)
– Citrus Cranberry Sauce
– Turkey Gravy without Drippings
– Old Fashioned Stuffing with Giblets
– Popovers
and for even more tasty bread recipes, click on this link… Recipe Category • Bread
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Mexican Cornbread
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Ingredients
- 1 cup cornmeal
- 1 1/4 cups unbleached all-purpose flour
- 1 tbsp. granulated sugar
- 1 tbsp. baking powder
- 1/4 tsp. ground Himalayan sea salt
- 1/8 tsp. cayenne pepper, or more to taste
- 2 large free-run eggs, beaten
- 1/2 cup evaporated milk, or more
- 1/2 cup milk
- 1 1/2 cups pumpkin purée Footnote
- 3 tbsp. melted butter, plus more to grease the baking dish tips & tricks
- 1 can (19 oz.) corn kernels, drained
- 1/2 cup Monterey Jack cheese, grated (optional)
- 1/2 cup sharp Cheddar cheese, grated (optional)
- 1/2 cup poblano peppers, finely diced
- 1/2 cup red peppers, finely diced
Directions
- Preheat oven to 400ºF.
- In a medium bowl, add cornmeal, flour, sugar, baking powder, salt and cayenne pepper; whisk until well blended and set aside.
- In a large bowl, combine eggs, evaporated milk, milk, pumpkin purée and 3 tbsp. melted butter. Add dry to wet ingredients; whisk until well mixed.
- Add corn kernels, both cheeses, and peppers. Combine very well and pour into a 9 x 9 baking dish lightly greased with butter. Even the top out using a spatula.
- Transfer to the preheated oven and bake for 55-60 minutes or until a cake tester inserted in the center of the bread comes out clean.
- Remove from the heat and let it cool 15 minutes before cutting.
Notes
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