This tortilla soup and cousin’s cornbread recipe holds a lot of nostalgia for me. It is sweet memories of growing up with great girlfriends. Now it is a frequent request at dinner parties. I like to serve this Tortilla Soup with Cousin’s cornbread, a present find and the best cornbread you will ever taste. My son calls it corn-“cake”, and he is justified in doing so as it is sweet, moist, and DIVINE.
Can Cornbread Be Baked as Muffins?
Cornbread can be baked in a skillet, a cake pan, a loaf pan, or in muffin tins.
Can Cornbread Be Frozen?
To freeze corn bread, wrap it tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
Cornbread can be frozen for up to 3 months.
Why Does Cornbread Fall Apart?
Cornbread should be a little crumbly.
To keep it from falling apart altogether, use more flour.
Too much corn meal and not enough flour doesn’t give cornbread enough gluten to hold it together.
Tortilla Soup and Cousin’s Cornbread
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup cornmeal
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- Mix butter, sugar, eggs, and cornmeal until well blended.
- Add remaining ingredients and blend until moistened.
- Bake in a well greased 8x8, or my favorite is in my Pampered Chef Square Baker (which I recently broke and am in mourning over).
- Bake at 375 for 35-40 mins.
Amount Per Serving:Calories: 3198 Saturated Fat: 0g Cholesterol: 600.5mg Sodium: 0mg Carbohydrates: 488.3g Fiber: 11.2g Sugar: 221.5g Protein: 53.8g