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Ham and Green Chile Pepper Cornbread

  • Prep 15 min
  • Total 40 min
  • Ingredients 13
  • Servings 8

Ingredients

1
cup golden corn flour (masa harina used to make corn tortillas)
1
cup all-purpose flour
2
tablespoon granulated sugar
1
teaspoon baking powder
1
teaspoon salt
1/2
teaspoon baking soda
1 1/2
cups fresh corn kernels (from corn cobs)
1
cup milk
3
eggs
2
tablespoons vegetable oil
8
oz ham, diced
1
(4 oz) can green chile peppers, finely chopped
4
tablespoons butter

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Enjoy this delicious bread year round, incorporating canned or frozen corn when fresh corn is out of season.

In Mexico, there are two versions of cornbread, one sweet the other savory. It’s prepared with fresh corn kernels. While I’m a huge fan of cornbread made with condensed milk and cinnamon, my favorite recipe is savory. I tried it for the first time as a newlywed when my grandparents and I visited an aunt that lived in the state of Chihuahua. Made with slices of ham and green chile peppers, this pairing together with fresh corn makes for a flavor explosion that delighted my palate and everyone who had the pleasuring of enjoying a slice of this bread. I was hooked at first bite! As soon as we got home from vacation, my grandpa and I wasted no time recreating this cornbread, carefully following the instructions provided by my aunt. Despite our many attempts, something was still missing. The flavor was the same, but the bread didn’t rise. My grandpa and I were stuck on the texture, craving the texture of traditional cornbread from the U.S. That’s when it occurred to me to combine both recipes. Much to our delight, it was a success! We were able recreate the delicious flavor of my aunt’s Mexican cornbread, but with the spongy, sweet texture of cornbread prepared with fresh corn. Prepare this flavorful bread and pair with chili or a broth bowl.

Directions

  • 1 Preheat the oven to 350 °F.
  • 2 In a large container, mix the 2 flours with the sugar, baking powder, salt and baking soda.
  • 3 Blend the fresh corn with the milk, eggs and vegetable oil in a blender or food processor. Pour the liquids into the container with the dry ingredients. Stir with a wooden spoon until all the flour has been incorporated. Fold in the ham and green chile peppers.
  • 4 Put the 2 tablespoons of butter in a round, 9-inch baking pan and bake for about 5 minutes or until the butter has melted completely. Carefully remove the pan from the oven and pour the cornbread batter over the melted butter. It’s important not to mix the batter with the melted butter. Bake for 25 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove from oven.
  • 5 Spread remaining butter over the top of the bread. Serve and enjoy!

In Mexico, there are two versions of cornbread, one sweet the other savory. It’s prepared with fresh corn kernels. While I’m a huge fan of cornbread made with condensed milk and cinnamon, my favorite recipe is savory. I tried it for the first time as a newlywed when my grandparents and I visited an aunt that lived in the state of Chihuahua. Made with slices of ham and green chile peppers, this pairing together with fresh corn makes for a flavor explosion that delighted my palate and everyone who had the pleasuring of enjoying a slice of this bread. I was hooked at first bite! As soon as we got home from vacation, my grandpa and I wasted no time recreating this cornbread, carefully following the instructions provided by my aunt. Despite our many attempts, something was still missing. The flavor was the same, but the bread didn’t rise. My grandpa and I were stuck on the texture, craving the texture of traditional cornbread from the U.S. That’s when it occurred to me to combine both recipes. Much to our delight, it was a success! We were able recreate the delicious flavor of my aunt’s Mexican cornbread, but with the spongy, sweet texture of cornbread prepared with fresh corn. Prepare this flavorful bread and pair with chili or a broth bowl.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

In Mexico, there are two versions of cornbread, one sweet the other savory. It’s prepared with fresh corn kernels. While I’m a huge fan of cornbread made with condensed milk and cinnamon, my favorite recipe is savory. I tried it for the first time as a newlywed when my grandparents and I visited an aunt that lived in the state of Chihuahua. Made with slices of ham and green chile peppers, this pairing together with fresh corn makes for a flavor explosion that delighted my palate and everyone who had the pleasuring of enjoying a slice of this bread. I was hooked at first bite! As soon as we got home from vacation, my grandpa and I wasted no time recreating this cornbread, carefully following the instructions provided by my aunt. Despite our many attempts, something was still missing. The flavor was the same, but the bread didn’t rise. My grandpa and I were stuck on the texture, craving the texture of traditional cornbread from the U.S. That’s when it occurred to me to combine both recipes. Much to our delight, it was a success! We were able recreate the delicious flavor of my aunt’s Mexican cornbread, but with the spongy, sweet texture of cornbread prepared with fresh corn. Prepare this flavorful bread and pair with chili or a broth bowl.