Elote Style Cornbread Lime (Printer View)

Moist cornbread meets Mexican street corn flavors with creamy cheese, tangy lime, and a hint of spice.

# Components:

→ Cornbread Base

01 - 1 cup all-purpose flour
02 - 1 cup yellow cornmeal
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/4 cup granulated sugar
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs
09 - 1 cup buttermilk or whole milk with 1 tablespoon lemon juice

→ Elote Mixture

10 - 2 cups corn kernels (fresh, canned, or thawed from frozen, about 3 to 4 ears)
11 - 1/2 cup mayonnaise
12 - 1/2 cup sour cream
13 - 1 cup cotija cheese, crumbled (or substitute feta cheese)
14 - 1/2 cup scallions or green onions, thinly sliced
15 - 2 cloves garlic, minced
16 - 1 jalapeño, seeded and finely chopped (optional)
17 - Zest and juice of 1 lime
18 - 1 teaspoon chili powder, plus extra for garnish
19 - 1/4 cup fresh cilantro, chopped

→ For Topping

20 - 1/4 cup cotija cheese, crumbled, for garnish
21 - Lime wedges
22 - Extra cilantro, chopped
23 - Additional chili powder, for garnish

# Method:

01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish using butter or nonstick spray.
02 - In a large mixing bowl, combine all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, and granulated sugar; whisk to blend thoroughly.
03 - In a separate medium bowl, whisk together melted butter, eggs, and buttermilk until mixture is smooth and homogeneous.
04 - Add wet ingredients to the bowl with dry ingredients; stir gently until just combined. Do not overmix, ensuring tender texture.
05 - Gently fold in the corn kernels. Spread batter evenly into prepared baking dish.
06 - In a clean bowl, combine mayonnaise, sour cream, cotija cheese, scallions, minced garlic, jalapeño (if using), lime zest and juice, chili powder, and chopped cilantro. Mix thoroughly until well blended.
07 - Dollop or gently spread the elote topping mixture over the batter. Use a knife to swirl slightly for marbling effect, taking care not to fully blend.
08 - Transfer dish to the oven. Bake 30 to 35 minutes, until golden at edges and center is set.
09 - Remove from oven. Sprinkle with reserved cotija cheese, extra chili powder, and additional chopped cilantro. Serve warm with lime wedges on the side.

# Expert Advice:

01 -
  • Uses easy-to-find pantry and fridge staples
  • One bowl for batter and little prep for maximum flavor
  • Perfect fusion of spicy, tangy, creamy, and crunchy in every bite
  • Pairs easily with soups, chilies, or stands alone at any gathering
02 -
  • Naturally vegetarian and full of protein and fiber from the corn
  • Freezes beautifully for future meals
  • A crowd-pleaser for potlucks and special occasions
03 -
  • Choose the freshest possible corn for juicy bursts in every bite
  • Grill corn before adding for extra depth and sweetness
  • Let the cornbread cool slightly before slicing so each piece holds its shape
  • Do not overmix your batter or the cornbread will be dense instead of fluffy. Let your eggs and dairy come to room temperature for the best texture. Toasting the chili powder before adding can draw out even more of its smoky flavor. Always taste the Elote topping for salt and lime before swirling since bold is the name of the game here.

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