Mexican Corm Bread

Ingredients

1 cup masarepa (precooked white or yellow cornmeal, like PAN brand) / CAN ALSO USE 1 CUP YELLOW CORNMEAL

¾ cup all-purpose flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

⅓ cup sugar (or ¼ cup + 2 tbsp honey for a deeper sweetness) NOTE: RECOMMEND USING THE HONEY MIX WITH CLOSER TO 3 TBSP

1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, sit 5 mins) REGULAR MILK IS FINE, LOW FAT

2 large eggs

¼ cup melted butter

¼ cup neutral oil (like vegetable, canola or sunflower)

½ cup corn kernels (optional, fresh/frozen/canned) RECOMMEND SOUTHWEST STYLE FROZEN

½ cup crumbled cotija or shredded cheddar (optional but recommended) MEXICAN BLEND WORKS IF NO CHEDDAR AVAILABLE

Directions

SWEET CORN BREAD

Awesome—here’s a cozy Arepa-Cornbread Hybrid recipe that keeps the comforting sweetness of cornbread while incorporating the smooth, rich corn flavor of arepas:

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Arepa-Style Sweet Cornbread (Baked)

Moist, tender, slightly chewy

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Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8x8 baking dish or a 10-inch cast iron skillet.

2. In a large bowl, whisk together:

masarepa, flour, baking powder, baking soda, salt, and sugar.

3. In another bowl, beat together:

buttermilk, eggs, melted butter, and oil.

4. Pour wet into dry and stir gently until just combined.

Fold in corn and cheese (USE BOTH)

5. Pour batter into prepared pan. Let it sit for 5–10 minutes—this allows the masarepa to hydrate slightly and improves the texture.

6. Bake for 25–30 minutes, until the top is golden and a toothpick inserted comes out clean.

7. Cool slightly before slicing. Serve warm with honey butter, crema, or a lime-chili compound butter.