Mexican Cornbread
Enjoyed the recipe! I’ve made it twice already, and each time it was fabulous. Personally, I didn’t have a problem with the amount of butter, so I’ll stick to what the recipe states.
The second time, I forgot to restock my pantry with creamed corn, so I had to improvise with one can of sweet corn, 1/4 cup of milk, and 1/8 cup of sugar. If I run into that problem again, I’ll just omit the extra sugar as it was too sweet that time.
Hi there. I made this to serve alongside Albondigas (Belen). I’m not really sure what all the rave is about (?). This is NOTHING like true Mexican cornbread.
It’s essentially plain ol’ moist and sweet cornbread with a few “extras” (and I even enhanced mine by using a mix of cheddar-pepperjack cheese). I prefer my standby recipe MUCH better (by far). If I want basic cornbread, I’ll stick with golden sweet cornbread (bluegirl) – it’s the best I’ve made so far.
If I want cornbread with a kick, I’ll stick with my go-to Mexican cornbread recipe. It’s spicier, uses WAY less butter (and is just as moist), and is cheaper to prepare. My last gripe??? This took more than an hour to cook through.
Parts of my cornbread tested underdone at the hour mark, but another 10 minutes seemed to do the trick. My only positive comment is that this is SUPER moist and not at all greasy (surprise!), despite the two sticks of butter called for.
On the flip side, I’m not sure all that butter is necessary…. Thanks anyway, Judy.
