| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 270 | 12g | 7g | 38g |
| sugars | fibre | protein | salt |
| 16g | 2g | 5g | 0.5g |
The first time I tried this Mexican Bay Leaf-infused Cornbread was at a family gathering in Nigeria, where fusion cooking is the norm. Bringing together the best of Southern and West African flavors, this recipe embodies warmth and a layer of complexity that I love. Here, I’ve also tried to weave in a fresh twist with mixed fruits that accentuate the dish’s flavors.
What Makes This Recipe Special
Incorporating Mexican bay leaves into the recipe elevates the traditional cornbread, giving it a subtle aromatic flavor that is truly unique. These bay leaves, known for their distinctive fragrance, not only add depth but also lend medicinal benefits like digestive wellness and anti-inflammatory properties, making this a snack that does good for the soul and the body.
When I think of this recipe, I also think of its versatility. You can pair this cornbread with savory dishes like spicy chicken stew or a hearty bowl of chili. Alternatively, it’s delightful on its own or even with a touch of honey butter, offering a sweet and savory experience that everyone will love.
Health Benefits and Nutritional Goodness
Combining fresh fruits like blueberries, strawberries, and peaches not only brings a burst of color and flavor but also provides essential vitamins and antioxidants. These fruits are known for their health benefits, such as boosting immunity, improving heart health, and supporting skin nourishment. The light sweetness from these fruits also means you can cut down on added sugars, making this an ideal treat for anyone looking to eat healthily without sacrificing flavor.
The fusion of cornmeal and all-purpose flour keeps the texture of the cornbread moist while still giving it that beloved crumbly consistency. Cornmeal is a good source of dietary fiber, which is key for digestive health, and it’s gluten-free for those with intolerances. The melted unsalted butter and milk ensure that the bread remains tender, providing a rich mouthfeel with every bite.
This Mexican Bay Leaf-infused Cornbread brings a mixture of tradition and innovation to your table, much like other inventive recipes I’ve shared on Your Gourmet Guru. It’s perfect for sharing with loved ones, whether at a summer barbecue or a cozy winter dinner. Dive into this delightful cornbread and enjoy a flavorful journey that combines the best of various culinary worlds.
For similar and complementary recipes, you might want to check out Southern Cornbread or Fruit-Studded Muffins.
What You’ll Need
Method
Step One
Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking pan or line it with parchment paper.
Step Two
In a medium saucepan, heat the milk over medium heat until it begins to steam. Add the Mexican bay leaves and reduce the heat to low. Simmer the milk with the bay leaves for about 10 minutes to allow the flavor to infuse. Remove from heat and let it cool to room temperature. Once cooled, remove the bay leaves.
Step Three
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir well to ensure all dry ingredients are evenly distributed.
Step Four
In a separate bowl, whisk together the infused milk, melted butter, eggs, and vanilla extract until smooth and fully combined.
Step Five
Add the wet ingredients to the bowl of dry ingredients. Stir until just combined; do not overmix. Gently fold in the mixed fresh fruit.
Step Six
Pour the batter into the prepared baking pan. Spread it out evenly with a spatula if necessary.
Step Seven
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step Eight
Allow the cornbread to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing and serving. Enjoy your Mexican Bay Leaf infused Cornbread with fresh fruit!
