Betty Ewing’s Flourless Mexican Cornbread: A Spicy, Cheesy Delight You Can’t Miss
There are some recipes that become household legends, and then there are those that undergo a transformation, only to be resurrected by popular demand. This particular cornbread recipe falls squarely into the latter category. Years ago, I proudly shared it as “Flourless Mexican Cornbread,” a name that perfectly described its unique characteristics. However, after some time, I decided to give it a fresh identity, believing “Betty Ewing’s Cornbread” sounded a touch more intriguing and personal, honoring the woman behind this incredible creation.
Initially, my family wasn’t quite on board with the idea of cheesy cornbread, which, to my surprise, wasn’t a universal favorite. Since I didn’t foresee myself making it frequently in its original form, I adapted it into a different, equally delicious recipe: the Chipotle Cornbread. I honestly wasn’t sure if anyone would even notice the change. To my delight, I received an email from a loyal reader, specifically asking for the return of the “Flourless Mexican Cornbread.” That message was all the encouragement I needed. It reminded me that some classics are irreplaceable, and their original essence should be celebrated. So, here it is, the beloved recipe, now presented with updated, mouth-watering photos and a renewed appreciation for its cheesy, spicy goodness.
Jump to Recipe
Given that I am the sole enthusiastic proponent of cheese-laden cornbread in my household, I often find creative ways to enjoy my favorite foods without committing to an entire batch. For this particular recipe, I decided to experiment by making a half batch. I poured the rich, vibrant batter into a rectangular loaf pan with relatively straight sides, eager to see how it would bake up. The sight of it going into the oven was truly a moment of anticipation – a promise of the deliciousness to come! You can tell from the image how hearty and full of flavor it looked even before baking. This method is fantastic for individuals or smaller families who want to savor this extraordinary cornbread without having too many leftovers, though, let’s be honest, leftovers of this cornbread are a welcome treat!
And here is the magnificent final product! Baking it in a loaf pan proved to be an excellent decision. The cornbread emerged perfectly cooked, with a beautiful golden crust and a moist, tender interior. It turned out absolutely great, holding its shape well and offering a generous portion of cheesy, spicy goodness. In fact, I wouldn’t hesitate to bake a full batch using two loaf pans instead of a single square pan. This approach has a distinct advantage: it yields more of those coveted, delightfully crispy edge pieces that so many cornbread aficionados adore. Another fantastic alternative for baking this recipe would be in an individual square muffin pan. Not only does this create convenient, single-serving portions, but it also maximizes the surface area, giving each piece a wonderful crust and making them perfect for grab-and-go snacks or individual side dishes. This versatility in baking methods makes Betty Ewing’s Cornbread adaptable to any occasion or preference.
Betty’s Cornbread: A Symphony of Texture and Flavor
Betty Ewing’s Cornbread is truly a culinary masterpiece, celebrated for its exceptionally moist texture and its intricate, vibrant flavor profile. What sets this cornbread apart is the generous medley of ingredients packed within, including finely chopped onions, bright red pepper, zesty pickled jalapenos, and a substantial amount of rich, shredded cheddar cheese. For my version, I opted for a cranberry white cheddar, which added a subtle tang and delightful creaminess, though any good quality sharp cheddar would work wonderfully. The visual appeal is striking; at first glance, its dense, studded appearance might lead you to believe it’s a frittata. However, upon tasting, you’ll immediately realize it’s not eggy at all. The texture is distinctly cornbread, but incredibly tender and moist, thanks to the addition of creamed corn and a thoughtful balance of other wet ingredients.
Despite the generous amount of cheese, the flavor isn’t overwhelmingly cheesy. Instead, all the distinct components meld together harmoniously, creating a complex and deeply satisfying taste experience. The result is a cornbread that is remarkably spicy, with a warmth that permeates every bite without being unbearable for most palates. The beauty of this recipe lies in its adaptability when it comes to peppers. You have the freedom to choose any style that suits your preference. I personally favor using whole pickled jalapenos, which I then carefully slice and dice. The pickling liquid adds an extra layer of zesty flavor that complements the richness of the cheese and corn. For the pimiento pepper, you can use canned pimientos or fresh chopped red bell pepper for a milder flavor and beautiful color contrast.
For the hot sauce component, the original recipe might suggest picante sauce, often associated with Texan brands like Pace. However, I experimented with Texas Pete, a beloved hot sauce made right here in North Carolina. Texas Pete is notably more concentrated than many picante sauces, meaning a little goes a long way. When making a full batch, a teaspoon is usually sufficient to impart a robust kick. Since I was preparing a half batch, I adjusted accordingly, using just half a teaspoon to achieve the perfect level of spicy warmth without overpowering the other delightful flavors. This attention to regional ingredients and personal preference truly makes the recipe your own.
Beyond a Side Dish: Versatile Serving Ideas for Betty Ewing’s Cornbread
One of the most intriguing aspects of Betty Ewing’s Cornbread is its remarkable versatility. While it shines as a standalone side dish, its unique texture and bold flavor profile allow it to double as an exceptional stuffing, particularly for festive occasions like Thanksgiving. Imagine the possibilities: simply mash it up slightly, and you instantly have a spicy, cheese-flavored cornbread stuffing ready to elevate your holiday feast. The way the cheese integrates, especially if you use a softer variety like the one I did, contributes to its tender, almost crumbly consistency when mashed, making it an ideal base for a stuffing.
Beyond its potential as a holiday stuffing, this cornbread is a fantastic accompaniment to a wide array of meals. Its hearty and flavorful nature makes it a perfect partner for chili, lending a delightful contrast to the rich, savory broth. It also pairs wonderfully with stews, offering a comforting and substantial addition that soaks up all the delicious juices. For barbecue nights, a slice of this spicy cornbread can cut through the richness of smoked meats, providing a refreshing and flavorful bite. Consider serving it alongside grilled chicken, pork, or even a robust vegetarian main for a complete and satisfying meal. Don’t limit it to just lunch or dinner either; this cornbread can make a delightful savory breakfast or brunch item, especially when served with eggs or bacon. Its versatility truly knows no bounds, making it a staple you’ll want to revisit again and again.
This truly is really good cornbread, a testament to its enduring appeal and robust flavor. And for those who appreciate convenience, another significant advantage is that it freezes exceptionally well. Preparing a larger batch and freezing individual portions means you can enjoy this delightful treat whenever a craving strikes, with minimal effort. Simply thaw and reheat for a quick, comforting meal or side dish. The texture and flavor hold up beautifully after freezing, making it a perfect make-ahead option for busy weeknights or unexpected guests.
Tips for Perfecting Your Betty Ewing’s Cornbread
Achieving the perfect Betty Ewing’s Cornbread is simpler than you might think, but a few key tips can elevate your baking experience and ensure a consistently delicious result. First and foremost, pay attention to your ingredients. While many recipes are forgiving, the quality of your cornmeal, the freshness of your eggs, and the sharpness of your cheese will undeniably impact the final flavor profile. Using good quality creamed corn is also vital for that signature moist texture.
When it comes to mixing, resist the urge to overmix the batter. Cornbread, much like muffins, can become tough if the gluten in the cornmeal is overdeveloped. Mix just until the wet and dry ingredients are combined and no streaks of dry cornmeal remain. A few lumps are perfectly fine and often preferred. For pan preparation, ensure your baking pan is thoroughly greased. This prevents sticking and helps create that desirable crispy crust. As mentioned earlier, while a traditional 9-inch square pan works well, experimenting with loaf pans or even individual muffin tins can yield delightful variations in texture, especially if you love those crispy edges. Remember to adjust baking times slightly for different pan sizes – smaller portions will cook faster, so keep an eye on them.
Finally, the cooling process is just as important as the baking. While it’s tempting to slice into a warm cornbread right out of the oven, allowing it to cool for at least 10-15 minutes in the pan, and then fully on a wire rack, helps it set properly. This prevents it from crumbling and allows the flavors to meld even further, ensuring each slice is moist, flavorful, and perfectly structured.
Storing and Freezing for Future Enjoyment
One of the many appealing qualities of Betty Ewing’s Flourless Mexican Cornbread is its excellent keeping properties, making it an ideal candidate for meal prepping or simply ensuring you always have a delicious side dish on hand. To store any leftovers, allow the cornbread to cool completely to room temperature. This step is crucial, as trapping steam within a container can lead to sogginess. Once cooled, place the cornbread in an airtight container or wrap it tightly in plastic wrap, then foil. It will keep beautifully in the refrigerator for up to 3-4 days, maintaining its moist texture and vibrant flavors. When ready to enjoy again, you can reheat individual slices gently in the microwave, or warm larger pieces in a preheated oven at 300°F (150°C) until heated through.
For longer storage, freezing is an excellent option. This cornbread freezes exceptionally well, ensuring its deliciousness can be savored weeks or even months later. To freeze, first ensure the cornbread is completely cool. Then, you have a couple of options: you can wrap the entire loaf or batch tightly in plastic wrap, followed by a layer of aluminum foil, or you can cut it into individual portions before wrapping. Wrapping individual slices allows for convenient thawing of just what you need. Place the wrapped cornbread in a freezer-safe bag or container. It will maintain its quality in the freezer for up to 2-3 months. When you’re ready to indulge, simply remove it from the freezer. You can thaw it overnight in the refrigerator, or for a quicker reheat, place frozen slices directly into a preheated oven (around 325°F/160°C) for 15-25 minutes, or until warmed through. The smoky, cheesy, spicy goodness will be just as delightful as the day it was baked.
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Recipe
Betty Ewing’s Cornbread
Pin Recipe
Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- 1 ½ tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 large eggs
- ½ cup vegetable oil, olive or canola
- 1 can creamed corn (14 to 15 oz)
- ¾ cup chopped onions
- 2 cups shredded cheddar cheese
- 2 tablespoons pimiento pepper or chopped red pepper
- ¼ cup chopped jalapeno or 3 tablespoons canned chile peppers
- 1 clove garlic
- 1 tablespoon picante sauce (such as Pace) or 1 teaspoon Texas Pete’s or the like (hot sauce)
Instructions
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Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
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Mix the cornmeal, sugar, baking powder and salt together in a mixing bowl.
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Whisk the eggs, oil and corn in a second bowl. Add the egg mixture to the cornmeal mixture, then stir in the onions, cheese, peppers, pimiento (if using), garlic and picante sauce (if using).
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Bake for about 40 minutes at 350 degrees F.
Notes
If you want to try bacon drippings but can’t or don’t want to render a full ½ cup, mix a little bacon grease (whatever you can get) with enough vegetable oil to make ½ cup. That will give you a little bit of smoky flavor.