Mexican Street Corn Bread with Lime Butter
Each slice of this moist corn bread is studded with fresh cilantro, buttery corn, and salty cheese—a generous slather of Lime Butter is a must!
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Mexican Street Corn Bread
Makes 1 (8½x4½-inch) loaf
Ingredients
1 cup (150 grams) finely ground plain yellow cornmeal1/3 cup (42 grams) all-purpose flour2 tablespoons (24 grams) granulated sugar1½ teaspoons (7.5 grams) baking powder1½ teaspoons (3 grams) chili powder1 teaspoon (3 grams) kosher salt1/2 teaspoon (2.5 grams) baking soda1/2 teaspoon (1 gram) ground cumin3/4 cup (180 grams) full-fat sour cream, room temperature1/2 cup (112 grams) vegetable oil1/4 cup (60 grams) whole milk, room temperature2 large eggs (100 grams), room temperature1 cup (141 grams) fresh or drained thawed frozen corn kernels, roasted (see Note)1/2 cup (72 grams) crumbled queso fresco3 tablespoons (6 grams) chopped fresh cilantro2 teaspoons (6 grams) minced garlic (about 2 cloves)Lime Butter (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, chili powder, salt, baking soda, and cumin.
In a large bowl, whisk together sour cream, oil, milk, and eggs. Add cornmeal mixture, and whisk until almost combined. Stir in corn, queso fresco, cilantro, and garlic until well combined. Spread batter into prepared pan.
Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 40 to 50 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan; serve warm with Lime Butter. Store in an airtight container for up to 3 days.
Notes
Note: To roast corn, heat 1 tablespoon (14 grams) olive oil in a large skillet over medium-high heat. Add corn; cook, stirring frequently, until golden brown,
4 to 5 minutes. Let cool before using.
4 to 5 minutes. Let cool before using.
Lime Butter
Makes about 1⁄2 cup
Ingredients
1/2 cup (113 grams) unsalted butter, room temperature2 teaspoons (2 grams) lime zest1 teaspoon (2 grams) chili powder1/2 teaspoon (1.5 grams) kosher salt
Instructions
In a small bowl, stir together all ingredients until well combined. Refrigerate in an airtight container for up to 1 month.
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