Best 4 Argentine Cornbread Recipes

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**Introduce Argentine Cornbread and its Recipes**

Are you ready for a delightful culinary journey to Argentina? Discover the irresistible Argentine Cornbread, also known as Pan de Choclo, a traditional dish that captures the essence of Argentinian cuisine. This delectable bread is crafted with fresh corn, infusing it with a vibrant yellow hue and a sweet, earthy flavor. Whether you prefer a classic Pan de Choclo recipe or crave variations like the cheesy Pan de Choclo con Queso or the savory Pan de Choclo con Porotos, this article has it all. Embrace the vibrant flavors of Argentina and embark on a culinary adventure with our curated collection of authentic Argentine Cornbread recipes.

**Recipes:**

1. **Classic Pan de Choclo:** Experience the original Argentine Cornbread in all its glory. This recipe showcases the perfect balance of corn, eggs, and milk, resulting in a moist and flavorful bread that pairs perfectly with grilled meats or stews.

2. **Pan de Choclo con Queso:** Indulge in a cheesy twist on the classic Pan de Choclo. This recipe incorporates a generous amount of cheese, creating a delightful combination of textures and flavors. The gooey cheese adds an extra layer of richness and indulgence to this beloved dish.

3. **Pan de Choclo con Porotos:** Embark on a culinary adventure with this unique Pan de Choclo con Porotos. This recipe introduces the hearty addition of beans, providing a delightful contrast to the sweetness of the corn. The beans add a satisfying texture and a boost of protein, making this bread a wholesome and flavorful meal.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER



The Best Fluffy Moist Cornbread Recipe Ever image

The best cornbread recipe ever! This fluffy, moist cornbread is easy to make in just 30 minutes with under 10 ingredients. It has the perfect amount of sweetness and will be your new go-to side dish for any meal. You'll never need another homemade cornbread recipe after this one!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Nut Free     Side Dish     Snack     Vegetarian

Time 35m

Number Of Ingredients 11

Dry ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon salt
Wet ingredients:
2 eggs, at room temperature
⅓ cup pure maple syrup or honey
½ cup plain yogurt (a whole milk greek yogurt works great!)
½ cup milk of choice (cow's milk, oat, cashew or almond milk are great options!)
¼ cup melted butter

Steps:

  • Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
  • In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
  • In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
  • Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

Nutrition Facts : ServingSize 1 slice, Calories 142 kcal, Fat 5 g, SaturatedFat 2.6 g, Carbohydrate 21.2 g, Fiber 1.1 g, Sugar 6.4 g, Protein 3.8 g

ARGENTINEAN CORN EMPANADAS



Argentinean Corn Empanadas image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h23m

Yield 10 to 12 empanadas

Number Of Ingredients 12

1 tablespoon corn oil
1 medium yellow onion, peeled and sliced
1 cup frozen corn
1/4 cup roasted red peppers, thinly sliced
Pinch sugar
Salt and freshly ground black pepper
1/2 cup shredded Mozzarella cheese
1/4 cup heavy whipping cream
1 package 5-inch frozen empanada shells
Cooking spray
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees F.
  • Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
  • On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
  • Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
  • In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
  • Let cool and serve.

ARGENTINE CORN PIE



Argentine Corn Pie image

My dad's wife taught me how to make this recipe and it's always a big success! People just love the soft white sauce. It's specially good to use that frozen corn in the back of the freezer!

Provided by Carol C

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 1h15m

Yield 8

Number Of Ingredients 12

1 egg
2 cups frozen corn
1 tablespoon vegetable oil
¾ cup onion, chopped
2 cups milk
¼ cup cornstarch
¼ cup butter
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
  • Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
  • Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

Nutrition Facts : Calories 287.6 calories, Carbohydrate 27.1 g, Cholesterol 66.6 mg, Fat 17.8 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 7.1 g, Sodium 347.9 mg, Sugar 5.1 g

CORNBREAD



Cornbread image

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  • In a 1-quart saucepan, heat the butter over low heat until melted.
  • In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
  • Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

Tips:

  • Use fresh corn: Fresh corn has a sweeter flavor and a better texture than frozen or canned corn.
  • Shuck the corn yourself: Shucking the corn yourself ensures that you get the freshest and most flavorful kernels.
  • Use a sharp knife to cut the kernels off the cob: A sharp knife will make it easier to cut the kernels off the cob and prevent them from becoming mashed.
  • Do not overmix the batter: Overmixing the batter will result in a tough and dense cornbread.
  • Bake the cornbread in a preheated oven: A preheated oven will help the cornbread to rise evenly and prevent it from becoming dry.
  • Let the cornbread cool before slicing it: Letting the cornbread cool before slicing it will help to prevent it from crumbling.

Conclusion:

Argentine cornbread is a delicious and versatile bread that can be served with a variety of meals. It is easy to make and can be customized to your own taste. Whether you like it sweet or savory, plain or with added ingredients, there is an Argentine cornbread recipe out there for everyone. So next time you are looking for a quick and easy bread to make, give Argentine cornbread a try. You won't be disappointed!

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