Shortcut Elote Cornbread
Ingredients
For the cornbread
- Nonstick cooking spray
- 1 (16-ounce) package Marie Callender's Honey Butter Cornbread Mix
- 1 1/2 cups water
- 1 cup frozen charred corn, thawed
- 2/3 cup (4 ounces) coarsely crumbled queso fresco
- 1/4 cup pickled hot cherry peppers, drained and chopped
For the chile-lime crema (optional)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 4 teaspoons Tajín Clásico chile-lime seasoning
Instructions
- 1
Preparation - Preheat the oven to 375°F. Spray an 8x8-inch square baking dish or pan with nonstick cooking spray.
- 2
Make the batter - In a large bowl, combine the cornbread mix and water and whisk until smooth. Gently fold in the thawed corn, crumbled queso fresco, and pickled peppers, being careful to not break up the cheese too much. Transfer the batter to the greased baking dish and smooth over the top.
- 3
Bake - Bake until golden brown on the top and edges and a toothpick inserted in the center comes out clean, 30 to 35 minutes, rotating halfway through the baking time.
- 4
Make the Chile-Lime Crema (optional) - While the cornbread is baking, in a small bowl, stir together the mayonnaise, sour cream, and Tajín seasoning. Store in the fridge until ready to serve.
- 5
Cool and serve - Let the cornbread cool for 10 to 20 minutes to serve warm, or let cool to room temperature, about 1 hour. Cut into squares and serve with the crema, if using. Fully cooled cornbread can be wrapped in plastic wrap and stored in the baking dish at room temperature for up to 2 days or refrigerated for up to 5 days. The crema can be made in advance and refrigerated in an airtight container for up to 1 week.
