I came up with this recipe while we were in a cabin in Ohio ready to receive 2022 and thought of sharing it.
Long story short, I was CRAVING ‘tamales de elote’ from Sonora, México (my home state) but didn’t want to bother with the whole process, then I thought of a classical cornbread recipe, I then put two and two together and this is the result.
This recipe is NOT your traditional cornbread, it is sour, spicy, moist and filling; just as a Sonoran tamal de elote (corn tamale).
1 1/2 cup of cornmeal
1 cup bread flour
1/2 stick unsalted butter
1/4 cup agave syrup
1 cup of white corn (or yellow). You can use freshly removed from the cob or canned.
1 tsp kosher salt
1 cup of Mexican sour cream (or creme fraiche)
4 large eggs
1/2 tsp baking soda
1/2 tsp black pepper
3 poblano peppers, blackened, de seeded and chopped into 1/4 inch squares. Click here to see instructional video on instagram.
1 zucchini chopped into 1/4 inch cubes.
PROCEDURE (click here for instagram instructional reel)
Pre heat oven to 400 degrees. Butter an 8-9 inch casserole dish.
Mix dry ingredients in a large bowl, these include: flour, cornmeal, salt, baking soda and pepper.
Mix wet ingredients in a medium bowl, these include: eggs, butter, sour cream and agave syrup.
Add wet ingredients into the dry ones and mix until well combined, then fold in zucchini and poblano peppers.
Add mixture into the casserole dish and bake for 40-45 minutes or until a toothpick inserted in the center of the dish comes out clean.
You can serve this 20 minutes after it comes out of the oven or even the day after. This cornbread just get better after a couple days! Serve it as a side dish or even an appetizer, you can definitely make these look cute enough for a Friday dinner party with your COVID bubble.