Mexican Cornbread Casserole (2023)

FAQs

What goes good with Mexican cornbread? ›

This Mexican Cornbread is the perfect side dish for any of your fall soups or chilis—especially with a Mexican soup, like Mexican Chicken and Corn Soup or even Taco Soup. If you're eating soup, though, it's pretty much mandatory that you have some delicious bread to go with it (we prefer cornbread).

Why does cornbread batter need to rest? By letting the batter rest you're doing two big things: 1) the cornmeal is absorbing the moisture of the egg and buttermilk. This helps it become tender! And 2) It gives the baking powder and soda a bit of time to work.

Can Paula Deen's corn casserole be doubled? Yes, it can! Double the amounts, use a 4-quart casserole dish or two cast iron skillets.

You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle. *Once it's done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes. This seems to help it not sink/fall after you take it out of the oven.

While there are more than 60 varieties of corn in Mexico, there are two that stand out: sweet corn and dent corn. Dent corn, or field corn, is usually yellow or white. Because of its high percentage of starch, this corn is best for making hominy (corn processed through nixtamalization).

While oil leaves the cornbread luxuriously tender, I find the bread lacks flavor if butter isn't present. Since butter doesn't make the bread as moist as oil, I pair it with buttermilk. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist.

If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it's also a good idea to halve the salt the recipe calls for.

Why avoid over-mixing? Stirring, or mixing can activate glutens. When you stir too much, this will cause more glutens to be formed which will result in crumbly bread. Also, the more cornmeal you have over flour will result in a drier, more crumbly cornbread.

For these additions, you can expect that the texture and taste of the cornbread will change accordingly. Naturally, adding more corn to the bread will enhance and strengthen the corn flavoring, while adding an egg will make the bread have an eggier flavor, and adding buttermilk will add a creamier taste than water.

What happens if you put two eggs in cornbread? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

Can you overcook a casserole? You can't overcook a casserole, as long as there is plenty liquid still in it. However, the meat and other vegetables may start falling apart into the sauce the longer you leave it.

Leftover creamy corn casserole stays moist and delicious for up to week, making it perfect for easy heat-and-eat dinners! To properly store leftovers, first allow the casserole to cool completely to room temperature; however, do not leave the dish out for more than 2 hours at room temperature!

Let It Rest

Allow the casserole to cool on the counter for 15 minutes after it comes out of the oven. Doing this means "the boiling juices have time to settle, and your casserole won't be served as a drippy soup," says LaClair.

Does corn casserole need to be refrigerated? Yes! If there are leftovers of corn casserole, put them in a storage container or cover with plastic wrap and refrigerate.

Storage. This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.

Foods that pair well with corn on the cob include leafy salads, grilled meat, potato salad, pasta salad, chips, fries and fresh fruit salad. Is corn on the cob healthy? Corn on the cob has a few health benefits, making it a healthy food when not doused with butter.

Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years.

IN addition to being dried and used for dough, corn can be eaten fresh. In the form of a tortilla is the most popular way to eat corn in Mexico.

What is Mexican corn flour called? ›

Masa is sometimes called corn masa flour or masa harina and is a traditional type of flour used to make tamales and tortillas. It is also known as masa harina, whilst masa on its own means the dough that is created from the flour. Mexican flour is a very soft flour made from finely ground hominy or dried corn kernels.

Can cornbread be made with water instead of milk? You can, but the resulting cornbread will be drier and crumblier if you do since you won't have the added fat. If you need to make this swap, add about a tablespoon of vegan butter or coconut oil for each cup of water you use.

You can substitute butter, margerine, shortening, yogurt, maybe applesauce.

Notes. Do not let the baked baking soda come in contact with your skin, as it is a caustic substance. If you do make contact with the baked baking soda, flush the area thoroughly with water.

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

The air spaces are created by bubbles of gas (mostly carbon dioxide) produced within the batter during the baking process. Ingredients that produce these bubbles are called leavening agents. In "quick breads," which have no yeast (and don't require hours for dough to rise), the leavening agent is usually baking powder.

Yes, you can bake your cornbread in a glass dish if you prefer. It will make your crust a little more golden brown all the way around though. Metal dishes work just as well too…I've even baked cornbread in a cast-iron skillet.

Baking Soda and Buttermilk

Buttermilk is slightly acidic, so adding it to your cornbread with baking soda will help your cornbread rise without the need for baking powder.

Wrapping your cornbread will keep it from drying out. Place your cornbread in a dry, dark place. You don't want your cornbread to be exposed to moisture or direct sunlight or it could go bad sooner.

What happens if you put too much milk in cornbread mix? ›

If you've added too much milk to your muffin or pancake batter, the best method for thickening it is to add a bit more flour. You can use all-purpose flour or the same type of flour you used in the original recipe. You can also use a bit of cornstarch or a mixture of cornstarch and flour.

The right balance of cornmeal and flour gives the bread structure while also allowing it to crumble easily. A good cornbread should crumble! A combination of oil and butter is used to give the bread flavor without sacrificing the moist texture. A little sugar is added to give the bread a hint of sweetness.

The same principle applies here: If you add all your eggs slowly, it will give everything a chance to get to know each other, mesh together and become one. If you add the eggs all at once, the butter-fat mixture won't be able to absorb it all and won't create a nice suspension.

Can you use mayonnaise instead of eggs in cornbread? Jiffy cornbread with mayo and no eggs is super simple. Mayonnaise would go in at about three tablespoons to work just as well as an egg, but you may need a pinch of extra baking powder for extra lift in your cornbread.

You can use 3 tbsp of mayonnaise for each egg that your recipe calls for. Mayonnaise is a good substitute for adding moisture to your brownies or other baked goods. What is this? Mayonnaise is made of eggs and oil so it just makes sense to use mayonnaise in your baked goods to make them soft and moist.

I used a substitution amount found on Allrecipes: 3 tablespoons of mayonnaise in place of 1 egg. I used two tried and true recipes, Ultimate Vanilla Cupcakes and Toll House Chocolate Chip Cookies. Both recipes contain two eggs and I replaced the two eggs in each recipe with 1/4 cup plus 2 tablespoons of mayonnaise.

Leave it in the oven longer if there's only a little extra liquid. Sometimes the best way to thicken a casserole is to simply let the heat of the oven do the work. If you think it only needs to a little extra thickening, leave it in the oven for an extra 5-10 minutes.

Another moisturizing fix: Melt some butter and drizzle over the top; or season and warm some cream and use that to baste your dish. Finally, serve with a wedge of lemon or lime for squeezing, which can add some acidity balance in addition to a bright hit of flavor.

Watery vegetables can expel moisture while cooking, leaving your casserole soupy and unappetizing; but luckily, the fix is easier than you might think: simply swap your fresh for frozen.

Is cornbread good for your stomach? ›

Cornbread can help improve digestion.

Fiber also helps food to pass quickly through the intestines. Cornbread is also made with whole-grain cornmeal. So, it boasts even more digestive-friendly benefits.

Cornbread is appropriate for breakfast, dinner, and dessert. Don't believe us? Check out these tamale pies layered with the sweet bread, maple bacon corn muffins, cornbread poppers, and so much more.

Cornbread has excellent flavor and texture that many different types of side dishes can enhance. Cornbread goes well with many main dishes, particularly those that are seafood or poultry-based. It can be served as a side dish for fish, chicken, pork chops, etc.

Basic cornbread, made of wheat flour, cornmeal, milk, eggs, baking powder, salt, and a touch of sugar, is safe to feed dogs in small amounts. Where things get not-so-safe is if there are added ingredients, such as butter, hot peppers, or scallions, all of which are best to avoid with your furry friend.

Some people have theorized that cornbread and milk, also referred to as “crumble in” or “crumb-in,” was a way for farmers and their families to stay fed during food shortages. Others agree that it may have risen from southern people trying to revive stale or dried-out cornbread.

Cowboy dinner is a hearty casserole of flavorful beef, corn and beans topped with soft, fluffy cornbread and a layer of cheese. So delicious! This easy, comfort food casserole has been a family favorite for over 20 years! After that long, you know the recipe has to be a keeper!

The majority of people prepare cornbread as a savory dish. They serve it alongside foods like soup or salsa as well as dips like jalapenos and cheese. As a result, it's mostly viewed as a meal rather than a dessert.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

Unless it is subjected to excessive moisture, refrigerated cornbread in an airtight container can last up to a full week. Frozen cornbread: When properly sealed in a heavy-duty freezer bag or airtight container, frozen cornbread can easily last three months.

Is cornbread a Thanksgiving side dish? ›

This Thanksgiving side dish couldn't be easier. Part cornbread, part corn pudding, it is moist and decadent. Perfect for when you're hosting, but also travels well for when you're bringing a dish as a guest.