Elote Cornbread

For the charred corn:

Step 1

Place a nonstick skillet over medium-high to high heat. Add oil and heat to shimmering (the oil looks glossy and flows easily).

Step 2

Add in corn kernels and sprinkle with salt. Toss or stir to coat kernels in oil. Spread evenly in the skillet and let char for about 2 minutes without stirring. Toss or stir when charred. Let sit again for 2 minutes until the other side is charred. Repeat process until corn is charred on most sides; about 6 minutes.

Step 3

Transfer to a shallow dish and cover to keep moist; cool to room temperature. Set aside until needed.

For the cornbread:

Step 1

Preheat oven to 400°F (204°C). Lightly grease and line a 9 x 5-inch loaf pan with parchment paper, ensuring the longer sides have at least a 1-inch overhang for easy unmoulding.

Step 2

In a large bowl, whisk together cornmeal, flour, the Redpath® Golden Yellow Sugar, baking powder, salt, chili powder, garlic powder, ground cumin, ground cayenne pepper, baking soda, and smoked paprika until well combined and no lumps remain.

Step 3

In a medium bowl, whisk together the buttermilk, canola oil, melted butter, eggs, and lime zest until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and fold with the whisk until almost completely combined. Sprinkle batter with the cooled corn, cheese, and minced jalapeño. Fold in with a large rubber spatula until evenly distributed and no dry streaks remain. Cover and let batter rest at room temperature; 20 minutes. This allows the flour and cornmeal to hydrate and the flavours to meld.

Step 5

Transfer and evenly spread batter into the prepared loaf pan. Place into the preheated oven and bake for 10 minutes. Reduce heat to 350°F (177°C) and bake for an additional 40 to 45 minutes, rotating halfway through the baking time. Bake until golden brown or a skewer inserted into the centre comes out clean. Remove from the oven and place onto a wire cooling rack. Cool in pan for about 10 minutes before carefully removing and placing onto the rack to cool completely.

For the spread:

Step 1

While the cornbread loaf is baking, make the spread. In a small bowl, stir together the cheese, mayonnaise, and sour cream until fully incorporated.

Step 2

Add in the chopped cilantro, lime juice, and Tajin. Mix until well combined. Cover and place into the fridge to chill and thicken.

To serve:

Step 1

Cut slices of cornbread and serve with the spread.

Step 2

Garnish with more Cotija cheese, fresh cilantro, and a sprinkle of Tajin, if desired.