Best 5 Chocolate Cornpone With Hot Mexican Chocolate Sauce Recipes
Craving a delightful indulgence that harmonizes the classic flavors of chocolate and cornbread? Look no further than the enticing combination of chocolate cornpone and hot Mexican chocolate sauce. This delectable dish showcases the perfect balance between the earthy notes of cornmeal and the rich, decadent allure of chocolate, creating an unforgettable culinary experience. The tender, moist texture of the cornpone pairs harmoniously with the rich, warm embrace of the hot Mexican chocolate sauce, resulting in a blissful symphony of flavors that will tantalize your taste buds and leave you craving more. Be prepared to embark on a culinary adventure as we unveil the secrets to crafting this delectable dessert, ensuring that every bite is an explosion of chocolatey goodness.
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MEXICAN-STYLE HOT CHOCOLATE
Warm and creamy; simple chocolate flavors with a hint of cinnamon.
Provided by Swanee Speed
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.1 g, Cholesterol 12.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 98.8 mg, Sugar 14 g
EASY CORNPONE
There are many versions of cornpone (or corn pone), a true staple of the American South. But the root of it all is a simple, easy cornmeal dish that's like cornbread, only in this case without out the leavener, eggs and buttermilk. The savory little patties are proof that you don't need a lot of ingredients to make something tasty. They're great for dipping in soups and stews, as a stand-in for biscuits as a breakfast side or on their own, slathered with butter and molasses or honey, for a quick snack. One bite and you will see why cornpone has lasted through the years.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F.
- Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
- Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly.
- Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using.
MEXICAN COCONUT HOT CHOCOLATE COOKIES
A double chocolate cookie inspired by the flavors of Mexico. Great for dipping in coffee or milk, leaves a warm taste on the tongue. Spice to taste; coconut is optional but makes for a great texture.
Provided by mkecupcakequeen
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
- Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
- Drop batter by teaspoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 18.2 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 51.8 mg, Sugar 13.1 g
MEXICAN HOT CHOCOLATE
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.
Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
MEXICAN CHOCOLATE SAUCE
Make and share this Mexican Chocolate Sauce recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream, liqueur(or coffee), and vanilla until combined well.
- Cool sauce completely and transfer to a jar with a tight-fitting lid. Keep the sauce, covered and chilled, up to 1 month. Serve sauce over ice cream.
Nutrition Facts : Calories 988.9, Fat 45.9, SaturatedFat 26.6, Cholesterol 65.2, Sodium 26.8, Carbohydrate 146.6, Fiber 7.3, Sugar 130.8, Protein 7.6
Tips:
- For the best texture, use fresh cornmeal. Coarsely ground cornmeal will give the cornbread a more rustic texture, while finely ground cornmeal will result in a smoother texture. You can also experiment with different types of cornmeal, such as blue cornmeal or white cornmeal, to create different flavors and colors.
- To make sure your cornbread is cooked evenly, preheat your oven to the correct temperature before baking. You can also place a baking sheet on the rack below the cornbread to help distribute the heat evenly.
- If you don't have a cast iron skillet, you can bake the cornbread in a 9x9 inch baking dish. Just be sure to adjust the baking time accordingly.
- For a sweeter cornbread, add 1/2 cup of sugar to the batter. You could also add 1/4 cup of honey or maple syrup for a more natural sweetness.
- To make the cornbread gluten-free, use 1 cup of gluten-free flour instead of all-purpose flour.
Conclusion:
Chocolate cornbread with hot Mexican chocolate sauce is a delicious and easy-to-make dessert or snack. It's perfect for any occasion, from a casual get-together to a special holiday meal. The combination of sweet and savory flavors is sure to please everyone, and the hot chocolate sauce adds a touch of decadence. So next time you're looking for something sweet and satisfying, give this recipe a try. You won't be disappointed!
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