Chef Kenny Cumberland uses his fave store-bought cornbread mix for this Mexican Street Cornbread. As food icon Ina Garten frequently says, “Store-bought is fine.” Just start by following the recipe on the box. Go the extra mile by adding Kenny’s topper of cotija cheese, paprika, and two types of chili powder prior to baking and then his lime crema after to elevate the whole thing.

What’s the Difference Between Ancho Chilis and Guajillo Chilis?

Ancho and guajillo aren’t types of chilis you can pick off a plant, instead they’re simply dried versions of poblano and mirasol peppers. This means that ancho chilis are more mild than guajillo while also showcasing depth and a slight smokiness. Guajillo chilis on the other hand are brighter and have more of a tang to them. When incorporated into this Mexican Street Cornbread, the ancho chilis add a burst of flavor and then the heat comes from the guajillo chilis for a delicious balance.

Mexican Street Cornbread

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• Author: Kenny Cumberland

Print Recipe

Description

Upgrade that store-bought cornbread mix!

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Ingredients

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• 1 box cornbread mix

For the topper:

• 2 cups cotija
• 1 tsp paprika
• 1 tsp dry Ancho chili powder
• 1 tsp dry Guajillo chili powder
• ½ tsp cumin powder
• 1/2 tsp garlic salt

For the lime crema:

• 1 cup sour cream/crème frâiche
• 2 tbsp fresh lime juice
• 1 tbsp lime zest
• ½ tbsp chopped cilantro

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Instructions

1. Make cornbread mix as described on box.

For the topping:

1. Mix together in small bowl.
2. Add to the top of your cornbread muffins before baking (follow directions on box).

For the lime crema:

1. Mix together in small bowl.
2. Drizzle over the muffins just before serving.

Plus, check out more of Chef Kenny Cumberland’s recipes like Pizza Hot Pockets, Lunchtime Tamales, and Peanut Butter and Jelly Rolls.

Recipe by Chef Kenny Cumberland
Photography by Dave Bryce

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