Mexican Chocolate Cornbread

local_grocery_store Ingredients

• 1 cup Cornmeal
• 1 cup All-purpose flour
• 1/2 cup Sugar
• 1 tablespoon Baking powder
• 1/2 teaspoon Salt
• 1/4 cup Mexican chocolate, grated
• 1 cup Milk
• 2 Eggs, beaten
• 1/4 cup Butter, melted
• 1 cup Corn kernels, cooked

restaurant_menu Method

1. 1.Preheat your oven to 375°F (190°C) and grease a baking dish.
2. 2.In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and grated Mexican chocolate.
3. 3.In a separate bowl, whisk together the milk, beaten eggs, and melted butter.
4. 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5.Fold in the cooked corn kernels.
6. 6.Pour the batter into the greased baking dish and spread it evenly.
7. 7.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.Allow the cornbread to cool for a few minutes before serving.
9. 9.Enjoy this Mexican Chocolate Cornbread warm or at room temperature!

lightbulb_outline Tips

• chevron_rightFor an extra kick of spice, add a pinch of chili powder or cayenne pepper to the batter.
• chevron_rightServe the cornbread with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• chevron_rightLeftovers can be stored in an airtight container at room temperature for up to 2 days.