mexican elote skillet cornbread
Mexican elote skillet cornbread could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 242 calories, 7g of protein, and 13g of fat. For 47 cents per serving, you get a hor d'oeuvre that serves 16. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. Head to the store and pick up queso fresco, eggs, cornmeal, and a few other things to make it today. 137 people found this recipe to be scrumptious and satisfying. This recipe is typical of Southern cuisine. It is brought to you by Girl Versus Dough. Overall, this recipe earns a rather bad spoonacular score of 27%. Similar recipes include Elote Mexican Grilled Corn, Mexican Street Corn – Elote, and Mexican Corn on the Cob (Elote).
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 65 minutes
Ingredients:
1 tablespoon baking powder
1 cup fresh corn off the cob (about 2 ears), or 1 cup drained canned corn
1½ cups cornmeal
3 large eggs
2 tablespoons granulated sugar
1 tablespoon lime juice
1½ cups milk
1 cup crumbled queso fresco
1½ teaspoons salt
1 tablespoon Old El Paso® original taco seasoning
1½ cups unbleached all-purpose flour
1½ sticks unsalted butter, melted and cooled
Equipment:
frying pan
oven
measuring cup
whisk
bowl
toothpicks
Cooking instruction summary:
Heat a small amount of oil in a large, cast-iron skillet over medium-high heat; add corn kernels and cook, stirring occasionally, until charred, about 5 to 7 minutes. Remove from heat and set aside.Heat oven to 350°F. Combine milk and lime juice in a measuring cup; let sit 5 minutes. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, taco seasoning and salt.In a separate medium bowl, whisk together butter and eggs. Add milk and stir to combine.Stir wet ingredients into dry ingredients until just combined. Fold in charred corn and crumbled cheese. Let mixture sit 10 minutes.Butter the bottom and sides of cast-iron skillet. When batter is rested, pour into prepared skillet. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven; cool 15 minutes before slicing. Serve with lime wedges, if desired.
Step by step:
1. Heat a small amount of oil in a large, cast-iron skillet over medium-high heat; add corn kernels and cook, stirring occasionally, until charred, about 5 to 7 minutes.
2. Remove from heat and set aside.
3. Heat oven to 350°F.
4. Combine milk and lime juice in a measuring cup; let sit 5 minutes. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, taco seasoning and salt.In a separate medium bowl, whisk together butter and eggs.
5. Add milk and stir to combine.Stir wet ingredients into dry ingredients until just combined. Fold in charred corn and crumbled cheese.
6. Let mixture sit 10 minutes.Butter the bottom and sides of cast-iron skillet. When batter is rested, pour into prepared skillet.
7. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
8. Remove from oven; cool 15 minutes before slicing.
9. Serve with lime wedges, if desired.
Nutrition Information:
covered percent of daily need
