Dinner Tonight: Pan De Elote (Mexican Pan Cornbread)
I know, it's almost Thanksgiving, so here is a quick cornbread recipe that comes out moist and tender and not dry and crumbly. But if you're like me, you aren't cooking. That's what family is for. Me, I just have one more day until a holiday and I'm trying to use whatever is left in my fridge. This recipe utilizes lots of dairy products that I'd have to throw out anyway.
I don't have much experience with corn bread, but I got this recipe from The Cornbread Gospels cookbook, so I figured I was on the right track. Essentially what the book says is that there isn't one definitive recipe, and it spends the next 300-odd pages proving why.
I'll believe them if only for this recipe. It's tender, slightly sweet from the corn, and a perfect base from all kinds of meals. I liked pouring some black beans on top. The wife just smothered pieces with strawberry jam. I'm going to delve back into the cornbread business as soon as wake up from food induced holiday nap. Be safe and have a great Thanksgiving!
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
Pan De Elote (Mexican Pan Cornbread)
- serves 4 -
Ingredients
Canola cooking spray
3/4 cup white flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup sour cream
2 eggs 3 tablespoons butters, melted
2 cups corn kernels (from 4 ears of corn or from a frozen bag)
Procedure
1. Preheat the oven to 325°F. Spray an 8 by 11 inch pan with canola oil.
2. In a large bowl, mix together the flour, cornmeal, baking powder and salt.
3. In a separate bowl, whisk together the milk, sour cream, eggs, and melted butter.
4. Dump the flour mixture into the milk mixture. Mix until just combined, don't over mix. Thaw the corn kernels if frozen, and add them to the batter and gently stir until combined. Pour into the baking pan. Place in the oven.
5. Bake for 45 minutes, or until golden brown. Let cool for 5 minutes before serving.
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3 Comments:
Happy Thanksgiving - but where is the pic of the finished product? Otherwise, you're just posting recipes from somebody else's book...not proving you did it yourself.
pthom at 6:25PM on 11/28/08
A good recipe. If wanting to add a little extra somethin-somethin', pour half the batter in the pan, add a layer of cooked/crumbled chorizo and/or shredded cheese (pepperjack is one of my favorites), pour remaining batter over the top and bake as recommended.
My personal favorite is to replace the baking dish with a cast iron skillet (10' to 12'). Place skillet in the oven to pre-heat with your oven, when batter is ready, add 1 tablespoon of butter to the hot skillet then pour batter into the hot skillet and bake as directed. This will give the cornbread a nice crust while keeping the rest of the dish moist and delicious.
Carpe 'Que,
Jim Rhino
BanditBBQ at 9:28AM on 12/01/08
This was really good - very moist and a great texture. I think it could use a bit more salt and maybe even a tablespoon or so of sugar (if you're like me and like your cornbread a touch on the sweet side, and especially if your corn isn't of the sweet variety).
This might also need to be baked at something closer to 375 (or my oven's temp sensor is off, very possible). I say this because it didn't brown at all until I cranked the oven up a bit.
fatcat at 11:21PM on 12/04/08