Ingredients with Measurements:
- 1 cup of yellow cornmeal
- 1 cup of all-purpose flour
- 1/4 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk
- 1/4 cup of vegetable oil
- 2 large eggs
- 1 can of corn, drained
- 1/2 cup of Queso Llanero cheese, shredded
- 1/4 cup of green onions, chopped
- 1/4 cup of cilantro, chopped
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the corn, Queso Llanero cheese, green onions, and cilantro.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Per serving:
- Calories: 270
- Fat: 11g
- Carbohydrates: 36g
- Protein: 7g
Substitutions for ingredients:
- Queso Llanero cheese can be substituted with any other type of shredded cheese.
- Green onions can be substituted with diced onions or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced jalapeños for a spicy kick.
- Substitute the corn with diced bell peppers or zucchini.
- Add cooked and crumbled bacon for a smoky flavor.
Tips and tricks:
- Make sure to not overmix the batter to avoid a tough texture.
- Use a toothpick to check if the cornbread is fully cooked.
- Serve with a dollop of sour cream or salsa on top.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the cornbread casserole in the baking dish or transfer to a serving platter. Garnish with additional chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the cornbread is too dry, add a splash of milk to the batter.
- If the cornbread is too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to cook the cornbread casserole to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Queso Llanero is a type of cheese that originated in the Llanos region of Venezuela. It is made from cow's milk and has a crumbly texture and a slightly tangy flavor.
Flavor profiles:
The cornbread casserole has a sweet and savory flavor with a hint of tanginess from the Queso Llanero cheese.
Serving suggestions:
Serve the cornbread casserole as a main dish or as a side dish to a larger meal.
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