History and origin of Cornbread with corn casserole
Cornbread is a traditional preparation that has its origins in the indigenous cultures of the Americas, where corn was a basic and sacred food. This recipe has evolved over time, integrating techniques and flavors from different Latin American regions. In countries like Mexico, Colombia, and Venezuela, cornbread is known and appreciated as an ideal accompaniment for various meals.
In several Latin American countries, this recipe may have different names or similar variations. For example, in Mexico it is simply known as "pan de maíz" or "cazuela de elote," while in Central America they often prepare similar versions using fresh local products. The use of whole kernel corn and cornbread mix represents a fusion between traditional home cooking and modern conveniences for preparing this classic.
How to prepare Cornbread with corn casserole
Ingredients:
Eggs, Whole Kernel Corn, Creamed Corn, Margarine, Jiffy Corn Muffin Mix
Steps:
Mix the first 3 ingredients together.
Add: margarine and Jiffy corn muffin mix, pour into a well-greased 8x8 baking pan.
Bake for 1 hour at 375 degrees.
