Cornbread mix

Cornbread is a traditional preparation with indigenous roots in Latin America that has been adapted and enjoyed over the centuries. Its origin dates back to the ancient civilizations that inhabited Mexico and Central America, where corn was a staple and sacred food. In different Latin American countries, this delicious preparation goes by different names and variations. For example, in Mexico it is known as "pan de elote" or "cornbread," while in countries like Colombia and Venezuela it is called "arepa de maíz" or simply "arepa," although the latter has a different texture and preparation method. In Argentina and Chile, cornbread is a popular accompaniment to home-cooked meals, and in the Caribbean it is prepared with sweet or savory touches depending on the region.

This bread stands out for its soft and slightly sweet texture, with a characteristic flavor that comes from the use of cornmeal mixed with other ingredients. Furthermore, it is very versatile and can be enjoyed on its own, with butter, or as a base for other dishes. The cornbread mix is a practical option for those who want to prepare this recipe at home without complications.

How to prepare cornbread mix

To prepare this mix, first gather all the necessary dry ingredients: flour, cornmeal, sugar, baking powder, and salt.

In a bowl, combine all the dry ingredients, making sure they are well mixed.

Incorporate the shortening little by little until you get a crumbly texture, similar to crumbs.

Store the mix in an airtight container in a cool, dry place, or keep it in the freezer for up to 6 months to maintain its freshness.

To use the mix, combine 2 cups of it with one egg and milk, just until moistened, avoiding overmixing to get fluffy bread.

Pour the batter into a greased 8-inch square pan to prevent sticking.

Finally, bake at 425°F (approximately 220°C) for 20-25 minutes, or until the bread is cooked and golden on the surface.