Dad’s Mexican Cornbread
Ingredients:
- 1 pouch Martha White Mexican cornbread mix – This mix is key for achieving that classic texture and flavor he loved.
- 2/3 cup buttermilk and 1 beaten egg (if substituting milk, use 1 cup milk and omit the egg) – Buttermilk adds extra moisture and tenderness, while the egg helps bind it all together.
- 1 small can Mexi-Corn (about 7 oz), drained – This is a blend of corn and bell peppers, adding sweetness and color. If you can’t find Mexi-Corn, use ½ can of Del Monte Southwest corn.
- 1 cup shredded cheddar cheese – Sharp cheddar gives a nice cheesy flavor and meltiness.
- 1½ tablespoons corn oil, divided – Corn oil for coating the pan and adding moisture to the batter.
Instructions:
- Preheat the Oven and Cast Iron Pan:
- Preheat your oven to 400°F.
- Place the cast iron pan on the stove over medium heat.
- Add 1 tablespoon of corn oil to the pan. Swirl it around to ensure that all parts of the pan are coated. If using a divided pan, make sure each section is fully covered with oil, especially on the sides. This will help prevent sticking and create a nice, crispy crust.
- Prepare the Cornbread Batter:
- In a mixing bowl, empty the Mexican cornbread mix.
- Add 2/3 cup buttermilk and 1 beaten egg. (If you’re substituting milk, use 1 cup milk and omit the egg.)
- Pour in ½ tablespoon of corn oil for extra moisture in the batter.
- Add the drained Mexi-Corn and the shredded cheddar cheese. Mix gently with a spatula or wooden spoon until all the ingredients are combined, but don’t overmix, as this can make the cornbread tough.
- Heat the Oil in the Pan:
- Check that the oil in your cast iron pan is hot by flicking a drop of water in it; the water should sizzle. You want the batter to start frying immediately on contact, giving it a delicious, crispy crust.
- Carefully spoon or pour the batter into the pan. Spread it out evenly. If you’re using a divided pan, add batter to each section without overfilling—leave a little space at the top, as the cornbread will rise as it bakes.
- Bake the Cornbread:
- Once the batter is in the hot pan, transfer the cast iron to the preheated oven.
- Bake at 400°F for about 12-15 minutes. Start checking around the 12-minute mark; you’re looking for a golden-brown color on top and firm edges. The cornbread is ready when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Depending on your oven, baking time may vary slightly, so keep an eye on it toward the end.
- Cooling and Serving:
- Remove the pan from the oven and allow the cornbread to cool for a few minutes. This helps it firm up and makes it easier to remove from the pan.
- Use a butter knife or spatula to gently lift each piece if you’re using a divided pan, or cut the cornbread into wedges if you’re using a standard cast iron skillet.
- Serve warm, enjoying the crispy edges and tender, cheesy middle just the way your dad would.
This method keeps it simple, but the flavor and texture are so satisfying, honoring his recipe with that perfect balance of cheesy, corn-filled goodness in every bite. Enjoy!