Cornbread

Homemade Cornbread Recipe

Hello! How happy I am that you're encouraged to prepare this recipe with me. Today we are going to bake a Corn Bread, a dessert that holds a very special place in my heart and reminds me of those summer afternoons when sweet corn is at its perfect point. Unlike the American cornbread you might know, this version is a wonderful fusion: it has the density of a pudding and the creamy sweetness of a cake. It's moist, rich, and has that unmistakable fresh corn flavor that makes it irresistible. If you're looking for a rustic, honest, and tradition-filled dessert to share with your loved ones, you're in the right place. Let's turn on the oven!

Preparation time

Getting organized is key to enjoying stress-free cooking. Here are the estimated times so you can plan your baking afternoon with peace of mind.

• Preparation: 10 minutes
• Cooking: 70 minutes
• Total: 1 hour 20 minutes
• Servings: 12 slices
• Difficulty: Easy

Ingredients

• 281 g All-purpose wheat flour (unbleached preferably)
• 1 ½ teaspoons Baking powder
• 1 teaspoon Kosher salt (or ½ teaspoon fine sea salt)
• 300 g Fresh corn kernels (white or sweet yellow), approximately 3 large ears
• 397 g Sweetened condensed milk (one standard 14-ounce can)
• 59 g Whole milk
• 66 g Standard white sugar
• 2 teaspoons Pure vanilla extract
• 3 Large eggs (at room temperature)
• 170 g Unsalted butter (melted and slightly warm)

Substitutions and Notes

If you can't find fresh corn because it's not in season, you can use canned sweet corn, but make sure to drain it very well so as not to alter the moisture of the dough. However, the flavor of fresh corn is irreplaceable for achieving that authenticity. In case you are looking for a different variant, there are recipes like the fluffier version with cheese that slightly modify the structure, but here we will stick to the classic, dense version.

Utensils we will use

• Digital kitchen scale (very important for accuracy)
• Standard blender
• Large bowl for dry ingredients
• Medium bowl for the liquid mixture
• Manual whisk
• Silicone spatula (scraper)
• Rectangular loaf pan (approx. 23 x 12.5 cm)
• Serrated knife (for stripping corn kernels and cutting the bread)
• Strainer or sieve

Preparation of the Cornbread

1. Preparation of Dry Ingredients

   • Preheat the oven: Turn on your oven to 180°C (350°F). It is vital that it is at the correct temperature before putting in the mixture. Grease your rectangular pan with a little butter or cooking spray to ensure nothing sticks.
   • Sift the flour: In the large bowl, pass the flour through the strainer. This step is crucial to aerate the mixture and avoid unpleasant lumps in your corn bread.
   • Incorporate leavening agents: Add the baking powder and salt to the bowl with the flour. Use the balloon whisk to mix everything vigorously. We want the baking powder to be evenly distributed so that the bread rises evenly.
2. Preheat the oven: Turn on your oven to 180°C (350°F). It is vital that it is at the correct temperature before putting in the mixture. Grease your rectangular pan with a little butter or cooking spray to ensure nothing sticks.
3. Sift the flour: In the large bowl, pass the flour through the strainer. This step is crucial to aerate the mixture and avoid unpleasant lumps in your corn bread.
4. Incorporate leavening agents: Add the baking powder and salt to the bowl with the flour. Use the balloon whisk to mix everything vigorously. We want the baking powder to be evenly distributed so that the bread rises evenly.

5. Processing the Corn and Liquids

   • Blend the corn: In your blender cup, place the fresh corn kernels, condensed milk, whole milk, sugar, and vanilla.
   • Achieve the texture: Process at medium-high speed for approximately one minute. We are looking for a smooth puree, but it's okay if there are tiny bits of corn; that gives it a rustic and delicious character.
   • Transfer the mixture: Pour this aromatic corn puree into the medium bowl (not the one with the flour yet).
6. Blend the corn: In your blender cup, place the fresh corn kernels, condensed milk, whole milk, sugar, and vanilla.
7. Achieve the texture: Process at medium-high speed for approximately one minute. We are looking for a smooth puree, but it's okay if there are tiny bits of corn; that gives it a rustic and delicious character.
8. Transfer the mixture: Pour this aromatic corn puree into the medium bowl (not the one with the flour yet).

9. Final Integration and Baking

   • Add eggs and fat: To the corn puree in the medium bowl, incorporate the eggs one by one, whisking with the balloon whisk after each addition to emulsify well. Then, pour the melted butter in a thin stream while continuing to whisk until integrated.
   • Combine dry and wet: Pour the liquid corn mixture over the dry ingredients you set aside.
   • Mix carefully: With the spatula or whisk, mix only until the flour disappears. Do not overmix; if you work the dough too much, you will develop the gluten and the bread will be hard instead of having that fluffy and soft texture we are looking for.
   • Bake: Pour the batter into the prepared pan. Take it to the oven and cook for 60 to 75 minutes. You will know it's ready when the surface is golden and a toothpick inserted into the center comes out clean, without raw batter.
10. Add eggs and fat: To the corn puree in the medium bowl, incorporate the eggs one by one, whisking with the balloon whisk after each addition to emulsify well. Then, pour the melted butter in a thin stream while continuing to whisk until integrated.
11. Combine dry and wet: Pour the liquid corn mixture over the dry ingredients you set aside.
12. Mix carefully: With the spatula or whisk, mix only until the flour disappears. Do not overmix; if you work the dough too much, you will develop the gluten and the bread will be hard instead of having that fluffy and soft texture we are looking for.
13. Bake: Pour the batter into the prepared pan. Take it to the oven and cook for 60 to 75 minutes. You will know it's ready when the surface is golden and a toothpick inserted into the center comes out clean, without raw batter.

To finish and serve

Once out of the oven, resist the temptation to cut it immediately. Let the bread cool completely in the pan on a wire rack; this allows the crumb to set and not crumble when cut. To serve, you can slightly warm a slice and accompany it with a little extra butter or a drizzle of honey if you have a sweet tooth. It's a versatile dessert that works equally well for breakfast with coffee or as the end of a meal where you might have served, for example, some gratin esquites as a starter, maintaining the corn theme but with contrasting textures.

Nutritional Information

• Calories: 357 kcal
• Proteins: 7 g
• Fats: 14 g
• Carbohydrates: 52 g
• Fiber: 2 g

Note: Values are approximate estimates per serving based on a standard 12-slice recipe and may vary depending on the brands of ingredients used.

5 keys to make it perfect

Making good corn bread has its science, and I want to share the secrets I've learned after many bakes. The detail is in the technique and in respecting the ingredients.

1. The importance of the scale: You'll notice that I've given you the measurements in grams. This is not a whim. A cup of flour can vary enormously depending on how you scoop it (you could be adding up to 30g extra if you compact the flour), which would result in a dry bread. Using a scale ensures that the proportion of flour and moisture is exact to achieve that characteristic moist texture.

2. Fresh corn vs. Canned: Whenever possible, use fresh corn. The starch and natural «milk» released by fresh kernels when blended provide a creaminess and natural sweet flavor that canned corn hardly matches. If you use canned, the result is good, but fresh makes it extraordinary.

3. Ingredient Temperature: Make sure the eggs and milk are at room temperature before starting. This helps them emulsify better with the melted butter, creating a homogeneous batter and preventing the fat from separating or solidifying prematurely.

4. Do not overmix: This is the most common mistake. Once the flour touches the liquid, mix only as much as necessary. If you beat too much, you activate the gluten and will lose the softness, resulting in a gummy bread instead of tender.

5. Patience when cooling: This bread is dense and moist due to the condensed milk. If you try to unmold it hot, it is very likely to break. The structure firms up as it cools, so patience is your best ally here.

When is it ideal to enjoy it?

Cornbread is incredibly versatile. Personally, I love serving it on summer afternoons or early autumn, when the weather starts to call for something comforting. It's the perfect companion for afternoon coffee (merienda) or as a special weekend breakfast. It also shines at family celebrations as a dessert that isn't overly sweet, offering a break from heavily frosted cakes. If you're organizing a Mexican-themed dinner, you could start with a light appetizer like a creamy corn soup to whet the appetite and finish with this bread, creating a well-rounded culinary experience.

Furthermore, during festive seasons, corn plays a fundamental role. Although we usually associate it with savory dishes, having a sweet option on the table is always welcome. You can even use leftovers of this bread (if any remain) to create more elaborate desserts or reinvent it, similar to how we would with a corn-based Christmas stuffing, demonstrating that this ingredient has no limits.

Comparative Table of Corn Recipes

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your cornbread turned out. Did you add your personal touch? Perhaps a little cinnamon or did you serve it with a scoop of ice cream? Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

• Sift: To pass dry ingredients (like flour or baking powder) through a sieve or sifter to break up lumps and aerate the mixture.
• Emulsify: To mix two liquids that normally don't combine easily (like egg and fat) until a homogeneous and creamy mixture is achieved.
• Rubber Spatula: Common culinary name for a silicone or rubber spatula, so called because it allows cleaning all the contents of the bowl without wasting anything.
• Thread point (in butter): To pour a liquid in a constant and very thin stream while beating, to facilitate its integration without curdling the mixture.
• Water bath: Gentle cooking technique (not used in this specific recipe, but common in flans) where the mold is placed inside another with hot water in the oven.

Easy corn bread

Easy Cornbread crispy on the outside and juicy on the inside. Learn how to prepare it at home with common ingredients.

Type: Recipe

Cuisine: Mexican

Keywords: bread, corn, easy, Mexican, desserts, recipe, homemade

Recipe Yield: 8 servings

Calories: 250 kcal

Preparation Time: PT10M

Cooking Time: PT45M

Total Time: PT55M

Recipe Ingredients:

• Cups of fresh or frozen corn kernels
• Can of condensed milk
• Eggs
• Cup of melted butter
• Cup of flour
• Teaspoon of baking powder

Recipe Instructions:

Preparation::

Preparation: 10 minutes

Cooking::

Cooking: 45 minutes

Total::

Total: 55 minutes

Portions::

Servings: 8-10 slices

Difficulty::

Difficulty: Very easy

Step 1:

Choose good quality ingredients, preferably in commercial presentations from brands like Marinela or Tía Rosa, to ensure an authentic flavor.

Step 2:

Do not overmix the batter to prevent the bread from becoming tough; work only until the ingredients are combined.

Step 3:

Use a greased mold for the bread to unmold easily and retain its perfect shape.

Step 4:

Let the bread cool on a rack so that the moisture distributes evenly and it doesn't become excessively damp.

Step 5:

Try different optional ingredients, such as a touch of fresh cheese, to add contrast and flavor.

Editor's Rating:
4.9