Mexican Street Corn Cornbread sliced up
Mexican Street Corn Cornbread

Mexican Street Corn Cornbread

Recipe by David Turner
Not Yet Reviewed
Bake it Easy

Consider this cornbread our love letter to elotes, the classic Mexican street food of charred corn slathered in a tangy, creamy, cheesy sauce and flavored with cilantro and chile. In this departure from tradition, we put the creamy sauce (in this case, it's mayonnaise) in the batter for richness and tenderness; it’s also mixed with sour cream and lime and used to top the corn- and herb-flecked bread. This cornbread is delicious enough to eat on its own (we devoured it in the Test Kitchen on multiple occasions) but versatile enough to accompany any cookout, picnic, or summer get-together.

Prep
15 mins
Bake
20 to 25 mins
Total
45 mins
Yield
one 8" round pan
Mexican Street Corn Cornbread on a plate - select to zoom
Mexican Street Corn Cornbread on a plate - select to zoom
A slice of Mexican Street Corn Cornbread on a plate - select to zoom
Mexican Street Corn Cornbread ingredients - select to zoom

Instructions

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  1. Preheat the oven to 350°F with a rack in the center. 

  2. To prepare the batter: Place the butter in an 8" round pan. Transfer the pan to the oven to melt the butter while it's preheating, about 5 minutes.

  3. Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder, and baking soda. 

  4. In a large bowl, whisk together the mayonnaise, sugar, and egg to form a smooth, thick mixture. 

  5. Add the dry ingredients to the wet ingredients and whisk until fully combined. 

  6. Reserve 2 tablespoons (12g) of the Cotija, 2 tablespoons (20g) of the corn, and 1 tablespoon of the cilantro for the topping. Set aside. 

  7. Add the remaining Cotija, corn, and cilantro to the batter, and stir with a flexible spatula to distribute evenly. 

  8. Carefully remove the pan containing the butter from the oven. Dollop the batter into the pan and spread it into an even layer (a small offset spatula is the best tool here). Some of the butter will pool on top of the batter; that’s OK. 

  9. Return the pan to the oven and bake for 20 to 25 minutes, until the top is evenly golden brown, and a digital thermometer inserted in the center of the cornbread reads 205°F. 

  10. Remove the cornbread from the oven and allow it to cool slightly while you prepare the crema. 

  11. To make the crema: In a small bowl, whisk the mayonnaise, sour cream, lime zest, lime juice, and paprika to combine.  

  12. While the cornbread is still slightly warm, spread about 3 tablespoons (38g) of the crema in a thin layer across the surface. Sprinkle with the reserved Cotija, corn, and cilantro from step 6. Drizzle the remaining crema over the toppings and sprinkle with smoked paprika to taste. 

  13. Storage information: Mexican Street Corn Cornbread is best enjoyed the day it’s baked, ideally while still slightly warm. For longer storage, refrigerate, covered, for up to a day; allow it to come to room temperature before serving.  

Tips from our Bakers

  • If aged Cotija is not available, feta makes a good substitute. Use a total of 1/2 cup (57g) finely crumbled feta, reserving 2 tablespoons (14g) for topping. 

  • To bake street corn cornbread in a 9" round pan or 10" cast iron skillet, prepare the recipe as described and reduce the baking time to 18 to 20 minutes. The cornbread will be slightly thinner. 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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