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!

    Find more quick bakes in Brian Hart Hoffman’s new cookbook, Fast-Fix Baking: 85 Recipes Ready to Enjoy in 2 Hours or Less. 

    Watch Brian bring this delicious corn bread to life on our YouTube channel. 

    Mexican Street Corn Bread with Lime Butter
    Print

    Mexican Street Corn Bread

    Makes 1 (8½x4½-inch) loaf

    Ingredients

    • 1 cup (150 grams) finely ground plain yellow cornmeal
    • 1/3 cup (42 grams) all-purpose flour
    • 2 tablespoons (24 grams) granulated sugar
    • 1½ teaspoons (7.5 grams) baking powder
    • 1½ teaspoons (3 grams) chili powder
    • 1 teaspoon (3 grams) kosher salt
    • 1/2 teaspoon (2.5 grams) baking soda
    • 1/2 teaspoon (1 gram) ground cumin
    • 3/4 cup (180 grams) full-fat sour cream, room temperature
    • 1/2 cup (112 grams) vegetable oil
    • 1/4 cup (60 grams) whole milk, room temperature
    • 2 large eggs (100 grams), room temperature
    • 1 cup (141 grams) fresh or drained thawed frozen corn kernels, roasted (see Note)
    • 1/2 cup (72 grams) crumbled queso fresco
    • 3 tablespoons (6 grams) chopped fresh cilantro
    • 2 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.

     

    Print

    Lime Butter

    Makes about 1⁄2 cup

    Ingredients

    • 1/2 cup (113 grams) unsalted butter, room temperature
    • 2 teaspoons (2 grams) lime zest
    • 1 teaspoon (2 grams) chili powder
    • 1/2 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.

    The post Mexican Street Corn Bread with Lime Butter first appeared on Bake from Scratch.

    Latest Posts