Elote Cornbread

Do you like corn just as much as Tariq? If so, you need to try this easy, tasty cornbread recipe!

Did we mention it’s also Hispanic Heritage month?

Celebrate our Latino American friends and corn with this Elote Cornbread dish!

Elote Cornbread

Difficulty: Easy • 8 Servings • Total Time: 50 Minutes

Ingredients:

For Cornbread

• 1 bag of Popcorn (already popped)
• 1 cup A.P. Flour
• ½ cup Yellow Cornmeal
• ⅔ cup Granulated Sugar
• 1 tsp Salt
• 3 ½ tsp Baking Powder
• ⅓ cup Butter (melted)
• 1 large Egg
• 1 cup of Milk

For Crema

• ½ cup Mayo
• 1 cup Sour Cream
• ½ tsp Salt
• Juice of 2 limes

For Topping

• 1 tbsp Chili Powder
• ¼ cup Cotija (crumbled)
• 1/8 cup Cilantro (chopped)

Directions:

1. Preheat your oven to 400°F.
2. In a food processor, finely process your Popcorn to get popcorn flour. Add ½ cup of this into a bowl.
3. In the same bowl, add your AP Flour, Cornmeal, Sugar, Salt and Baking Powder and combine with a whisk. Then add your Milk, Butter and Egg and mix together well.
4. Pour your mixture in your molds and bake for 35 minutes.
5. Whilst it bakes start making your Crema mixture.
6. Combine the Mayo, Sour Cream, Lime Juice and Salt together.
7. Remove your Cornbread and let it cool before drizzle your Lime Crema over them and top with Chili Powder, Cotija and Cilantro.