Best 7 Argentine Cornbread Recipes

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"Argentine Cornbread", also known as "Pan de Maíz", is a traditional South American bread that is cherished for its simplicity and irresistible flavor. Having originated in Argentina, this delightful bread has become a beloved staple in many Latin American countries. With its golden-brown crust, moist and fluffy interior, and slightly sweet flavor, Argentine cornbread is a perfect accompaniment to a variety of dishes and can also be savored on its own as a delightful snack. It is commonly enjoyed at breakfast, paired with mate or coffee, or as a side dish for hearty stews and soups. If you're seeking a delectable cornbread that captures the essence of Argentine culinary heritage, embark on this culinary journey to uncover the best recipe that will satisfy your cravings.

Here are our top 7 tried and tested recipes!

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

ARGENTINE CORNBREAD



Argentine Cornbread image

Make and share this Argentine Cornbread recipe from Food.com.

Provided by FDADELKARIM

Categories     Breads

Time 2h10m

Yield 1 loaf

Number Of Ingredients 12

2 1/4 teaspoons active dry yeast
2 1/4 cups bread flour
1 1/2 cups yellow cornmeal
1 tablespoon sugar
3/4 teaspoon salt
3 tablespoons parmesan cheese, grated
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
3 tablespoons vegetable oil
1 cup water
1/3 cup green pepper, finely chopped
1/3 cup corn kernel (drained canned corn or thawed frozen corn)

Steps:

  • Add all ingredients except bell pepper and corn to the bread machine. (Make sure to add the ingredients in the order of your bread machine's directions).
  • Process on bread cycle. At the end of the first kneading, add all the green pepper and corn and continue as normal.
  • (Cook time depends on your bread machine).

Nutrition Facts : Calories 2309.4, Fat 56.8, SaturatedFat 9.5, Cholesterol 13.2, Sodium 2065.2, Carbohydrate 399.2, Fiber 27.3, Sugar 15.9, Protein 57.7

CHIPAS (ARGENTINEAN CHEESE BREAD)



Chipas (Argentinean Cheese Bread) image

These delicious, Argentinean breads are small balls of cheese bread made from tapioca starch. They are quick and very easy to make. You could even make the dough ahead of time and keep it in the freezer. If you cannot find Argentinean cheeses, Italian cheese will do just fine.

Provided by ARTHROPOD

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 8

Number Of Ingredients 6

1 egg
⅔ cup milk
6 ounces shredded Italian cheese blend
3 tablespoons butter, melted
1 ¾ cups tapioca starch
1 cup self-rising flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
  • Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.
  • Bake in preheated oven until golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 38.6 g, Cholesterol 51.9 mg, Fat 11 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 418.5 mg, Sugar 1 g

ARIZONA CORNBREAD



Arizona Cornbread image

Unlike other cornbreads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers. -Margaret Pache, Mesa, Arizona

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices each).

Number Of Ingredients 16

1 cup cornmeal
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon pepper
1 cup sour cream
1/2 cup canola oil
1/2 cup chopped green onions
2 large eggs, room temperature
1-1/4 cups shredded pepper jack cheese
1 cup cream-style corn
2 jalapeno peppers, seeded and chopped
5 to 6 cups all-purpose flour
Additional cornmeal
Melted butter

Steps:

  • In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Grease two 9x5-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes. , Brush butter over loaves. Bake at 375° until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 151mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

BREAD MACHINE ARGENTINE CHEESE & CORN BREAD



Bread Machine Argentine Cheese & Corn Bread image

This is based on a recipe from Madge Rosenberg's "The Best Bread Machine Cookbook Ever Ethnic Breads". She says, "Similar breads appear all over South America as far north as Venezuela. This version from the southern tip of the continent has enough color and taste to be eaten plain or with a meat broth or boiled beef." I use it as I would a corn bread with chili; I've even had it with butter and jam for breakfast!

Provided by mersaydees

Categories     Yeast Breads

Time 3h50m

Yield 1 loaf

Number Of Ingredients 12

2 1/4 teaspoons active dry yeast
2 1/4 cups bread flour
1 1/2 cups yellow cornmeal
1 tablespoon sugar
3/4 teaspoon salt
3 tablespoons parmesan cheese, grated
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground cumin
3 tablespoons vegetable oil
1 cup water
1/3 cup green bell pepper, finely diced
1/3 cup corn kernel

Steps:

  • Add the first ten ingredients to your bread machine in the order suggested by the manufacturer.
  • Process on the bread cycle.
  • At the beeper (or at the end of the first kneading if your machine does not have a beeper), add the bell pepper and corn.

APPALACHIAN CORNBREAD



Appalachian Cornbread image

On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! -Anne Wiehler, Farmington, Pennsylvania

Provided by Taste of Home

Time 35m

Yield 9 servings.

Number Of Ingredients 13

2 tablespoons chopped onion
4 tablespoons canola oil, divided
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup 2% milk
1/2 cup fresh or frozen corn, thawed
1/3 cup shredded cheddar cheese
1/4 cup salsa
2 tablespoons minced chives

Steps:

  • Preheat oven to 425°. In a small saucepan, saute onion in 1 tablespoon oil until tender; set aside. , In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk and remaining oil. Stir in corn, cheese, salsa, chives and reserved onion. Stir into the dry ingredients just until combined., Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean and top is lightly browned, 20-25 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 229 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • For a crispy crust, preheat your oven to the highest temperature possible before baking the cornbread.
  • To ensure even cooking, use a cast iron skillet or a 9x13 inch baking dish.
  • For a moist and flavorful cornbread, use fresh corn kernels instead of canned or frozen corn.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk.
  • For a sweeter cornbread, add 1/2 cup of sugar to the batter.
  • For a cheesy cornbread, add 1 cup of shredded cheddar cheese to the batter.
  • For a spicy cornbread, add 1/2 teaspoon of chili powder or cayenne pepper to the batter.
  • Serve cornbread warm with butter, honey, or your favorite topping.

Conclusion:

With its slightly sweet and savory flavor, cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you prefer a classic recipe or one with a twist, there's sure to be an Argentine cornbread recipe that you'll love. So next time you're looking for a quick and easy bread to serve, give one of these recipes a try. You won't be disappointed!

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