Save Elote-Style Cornbread is my go-to whenever I crave something that blends bold flavor with comforting nostalgia. Inspired by classic Mexican street corn, this savory casserole ticks all the boxes with sweet corn, melty cheese, a lively lime kick, and enough creamy goodness to make it nearly a meal on its own. It always transforms a regular dinner into a mini celebration and guests never seem to leave a single crumb behind.
The first time I served this for a potluck, it disappeared long before the main dish was finished. My family now asks for it with every backyard barbecue or taco night.
Ingredients
- All-purpose flour: brings structure and softness to the cornbread base. Choose unbleached flour whenever possible for the best crumb.
- Yellow cornmeal: provides that classic cornbread taste and a golden hue. Look for finely ground meal for a tender texture.
- Baking powder and baking soda: give lift and keep the texture light. Fresh is best since old leaveners lose their punch.
- Salt and granulated sugar: balance the flavors. Just enough sugar to complement the corn’s sweetness.
- Unsalted butter: adds richness and ensures a moist crumb. Use high-quality butter for the best result.
- Large eggs: create structure and help create a sturdy yet tender slice. Free-range eggs often produce a brighter color.
- Buttermilk or whole milk with lemon juice: ensures the cornbread is fluffy and tangy. If using milk, add lemon juice and let it sit a few minutes.
- Corn kernels: provide juicy pops of sweetness. Fresh off the cob is unbeatable in summer, but canned or frozen work year-round.
- Mayonnaise plus sour cream: lend creaminess to the topping. Full-fat versions yield the richest flavor.
- Cotija cheese: gives a salty, crumbly finish reminiscent of true Elote. Feta works if cotija is unavailable, but aim for an aged, dry cheese.
- Scallions or green onions: brighten the dish with mild sharpness. Opt for fresh, crisp bunches.
- Fresh garlic and optional jalapeño: amplify flavor and add a hint of heat. Remove seeds from jalapeño for milder spice.
- Lime zest and juice: supply essential zing that wakes up all the other flavors. Use organic limes for the best aroma.
- Chili powder: lends warmth without overwhelming heat. Mexican-style works best, but any mild blend is great.
- Fresh cilantro: infuses a herbaceous note. Only use vibrant, green leaves without limpness.
- Extra cotija, cilantro, chili powder, and lime wedges: finish the dish. Always garnish right before serving for best color and flavor.
Instructions
- Prepare the Baking Dish:
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or nonstick spray to prevent sticking and help the edges turn golden.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Make sure everything is thoroughly combined for an even rise and consistency.
- Combine the Wet Ingredients:
- In a separate bowl, whisk the melted butter with eggs and buttermilk until smooth and slightly frothy. This helps to distribute the fat evenly for a tender crumb.
- Bring Together Batter and Corn:
- Pour the wet mixture into the dry bowl. Stir just until all the flour is incorporated. Overmixing will make your cornbread tough. Gently fold in the corn kernels last for juicy texture throughout.
- Spread Batter in the Dish:
- Scrape the batter into the prepared baking dish. Use a spatula to smooth out the top so it bakes evenly.
- Make the Elote Topping:
- In another bowl, combine mayonnaise, sour cream, cotija cheese, scallions, garlic, jalapeño if using, lime zest and juice, chili powder, and cilantro. Mix until you get a creamy, speckled topping full of aroma.
- Top and Swirl:
- Spoon the Elote mixture evenly over the batter. Using a knife or spatula, gently swirl the topping through the batter a few times. Avoid overmixing here—a delicate marble is perfect.
- Bake Until Golden:
- Place the dish in the oven and bake for 30 to 35 minutes. You want the edges deep golden and the center just set. Insert a toothpick in the center—moist crumbs are fine but it should not be gooey.
- Garnish and Serve:
- As soon as the cornbread comes out, sprinkle with extra cotija, a dusting of chili powder, and fresh cilantro. Let it cool slightly, then cut and serve with lime wedges for squeezing.
Save The cotija cheese is my favorite part for its crumbly sharpness. Every time I smell the lime zest hit the warm cornbread, I am transported back to summer street fairs with my family where laughter and fresh corn on the cob were always on the table.
Storage Tips
Once cooled completely, cover the baking dish tightly or move slices to an airtight container. Keep refrigerated up to four days. For longer storage, individual pieces can be wrapped and frozen for a month. Reheat gently in the oven or microwave until just warmed through for best flavor. To keep the topping fresh, consider adding the final cilantro and cheese garnish after reheating.
Ingredient Substitutions
Use Greek yogurt in place of mayonnaise or sour cream for a lighter profile and extra tang. Crumbled feta or even parmesan can stand in if cotija cheese is tricky to find. Diced poblanos or roasted red pepper can be used if jalapeño is too spicy or unavailable. The dish remains deliciously vibrant.
Serving Suggestions
Serve alongside chili or hearty soup for a complete meal. It also pairs perfectly with grilled meats at barbecues. Slice into smaller squares for a snack table or casual appetizer. Top each portion with an extra squeeze of lime and a spoonful of salsa for a fresh bite.
Cultural and Historical Context
This dish is a marriage of Mexican street food traditions and classic American comfort baking. Elote, or street corn, is often served hot, slathered in creamy sauce and dusted with cheese right from a street vendor. Infusing those same flavors into cornbread creates a dish that feels both nostalgic and new. It is easy to make for celebrations like Cinco de Mayo or family cookouts.
Seasonal Adaptations
Fresh corn is unbeatable when in season so use farmers market ears in late summer months. For a fall twist try stirring in roasted pumpkin or butternut squash puree with the batter. In cooler months, a sprinkle of smoked paprika can add coziness and warmth.
Save The flavor comes back to life just like the day you made it. Kids love helping swirl the topping—those cheerful little hands make it a family affair.
Cooking Guide
- → How do I get extra corn flavor?
Grill the corn before mixing for a sweet, smoky depth that enriches each bite.
- → Can I use feta instead of cotija cheese?
Yes, feta provides a similar crumbly texture and tang if cotija is unavailable.
- → Is it possible to make a lighter version?
Swap mayonnaise for Greek yogurt and use reduced-fat cheese for a lighter result.
- → How do I add some heat?
Include finely chopped jalapeño or sprinkle extra chili powder before serving for more spice.
- → What can I serve alongside?
This dish pairs well with chili, barbecue, and grilled meats or stands alone for potlucks and gatherings.
- → What allergens should I be aware of?
It contains dairy, egg, and wheat. Always verify cheese source and check ingredient labels for allergies.