Horchata Cornbread Recipe
Sponge cake soaked in a sweet cream + corn sauce, topped with a horchata spiced whipped cream, fresh fruit, cinnamon
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Ingredients
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Horchata Cornbread
Method
Instructions
- 1
Prepare the Cornbread
Preheat your oven to 350°F (175°C). In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. In another bowl, whisk together eggs, milk, melted butter, and sweetened condensed milk until smooth. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- 2
Bake the Cornbread
Pour the batter into a greased 9x9-inch baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool.
- 3
Make the Horchata Whipped Cream
In a mixing bowl, whip the cream until soft peaks form. Gradually add cinnamon and vanilla extract while continuing to whip until stiff peaks form.
- 4
- 5
Serve
Cut the cornbread into squares, top with horchata whipped cream, fresh fruit, and a sprinkle of cinnamon before serving.