Recipe

Chiapas-style Cornbread

Savory Chiapas Cornbread: A Taste of Mexican Comfort

4.3 out of 5

Indulge in the flavors of Chiapas with this delightful twist on traditional Slovenian koruzna prga. This Chiapas-style cornbread combines the heartiness of cornmeal with the vibrant spices and ingredients of Mexican cuisine.

Bread› Corn Bread› Koruzna prga

European cuisine› Alpine cuisine› Slovenian cuisine

Cuisine of the Americas› North American cuisine› Mexican cuisine› Cuisine of Chiapas

Preparation time

15 minutes

Cooking time

25-30 minutes

Total time

40-45 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free (if using lactose-free cheese and buttermilk)

Allergens

Eggs, Dairy (if using cheese and buttermilk)

Not suitable for

Vegan, Gluten-free

Ingredients

While the original Slovenian koruzna prga is a sweet cornbread, the Chiapas-style cornbread takes a savory approach. It incorporates traditional Mexican ingredients and spices, such as chili peppers, cheese, and herbs, to infuse the bread with the vibrant flavors of Chiapas cuisine. We alse have the original recipe for Koruzna prga, so you can check it out.

2 cups (240g) cornmeal 2 cups (240g) cornmeal
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
2 teaspoons baking powder 2 teaspoons baking powder
1 teaspoon salt 1 teaspoon salt
1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
2 large eggs 2 large eggs
1 cup (120g) grated cheese (such as queso fresco or Monterey Jack) 1 cup (120g) grated cheese (such as queso fresco or Monterey Jack)
1/4 cup (60g) diced chili peppers (such as jalapeños or serranos) 1/4 cup (60g) diced chili peppers (such as jalapeños or serranos)
2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh oregano

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 18g, 4g
Carbohydrates (total, sugars): 32g, 2g
Protein: 9g
Fiber: 3g
Salt: 1g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a baking dish.
2.
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3.
In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs.
4.
Pour the wet ingredients into the dry ingredients and stir until just combined.
5.
Fold in the grated cheese, diced chili peppers, cilantro, and oregano.
6.
Pour the batter into the greased baking dish and smooth the top.
7.
Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8.
Allow the cornbread to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

Cornmeal — Use fine or medium-grind cornmeal for the best texture in the cornbread.
Chili peppers — Adjust the amount of chili peppers according to your desired level of spiciness.
Cheese — Experiment with different types of cheese to find your favorite flavor combination.

Tips & Tricks

For a smoky flavor, consider adding a small amount of chipotle powder to the batter.
Serve the cornbread warm with a dollop of sour cream or salsa for an extra burst of flavor.
Leftover cornbread can be toasted and enjoyed as a delicious breakfast or snack.

Serving advice

Serve the Chiapas-style cornbread as a side dish with your favorite Mexican-inspired meals, such as enchiladas, chili, or grilled meats. It also pairs well with soups and stews.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the cornbread before serving. Cut it into squares or wedges for an appealing display.