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.