Name: I Make This Shortcut Elote Cornbread on Repeat All Summer Long
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: Tex-Mex
Ingredients: Nonstick cooking spray; 1 (16-ounce) package Marie Callender's Honey Butter Cornbread Mix; 1 1/2 cups water; 1 cup frozen charred corn, thawed; 2/3 cup (4 ounces) coarsely crumbled queso fresco; 1/4 cup pickled hot cherry peppers, drained and chopped; 1/4 cup mayonnaise; 1/4 cup sour cream; 4 teaspoons Tajín Clásico chile-lime seasoning

Ingredients

12 serv.

Nonstick cooking spray
1 (16-ounce) package Marie Callender's Honey Butter Cornbread Mix
1 1/2 cups water
1 cup frozen charred corn, thawed
2/3 cup (4 ounces) coarsely crumbled queso fresco
1/4 cup pickled hot cherry peppers, drained and chopped
1/4 cup mayonnaise
1/4 cup sour cream
4 teaspoons Tajín Clásico chile-lime seasoning

Instructions

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1 Spray an 8x8-inch square baking dish or pan with nonstick cooking spray.
2 In a large bowl, combine the cornbread mix and water and whisk until smooth. Gently fold in the thawed corn, crumbled queso fresco, and pickled peppers, being careful to not break up the cheese too much. Transfer the batter to the greased baking dish and smooth over the top.
3 Bake until golden brown on the top and edges and a toothpick inserted in the center comes out clean, 30 to 35 minutes, rotating halfway through the baking time.
4 While the cornbread is baking, in a small bowl, stir together the mayonnaise , sour cream, and Tajín seasoning. Store in the fridge until ready to serve.
5 Let the cornbread cool for 10 to 20 minutes to serve warm, or let cool to room temperature, about 1 hour. Cut into squares and serve with the crema, if using. Fully cooled cornbread can be wrapped in plastic wrap and stored in the baking dish at room temperature for up to 2 days or refrigerated for up to 5 days. The crema can be made in advance and refrigerated in an airtight container for up to 1 week. Love the recipe? Leave us stars and a comment below!