Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the cornmeal and water, whisking until smooth.
- Stir in the cheese, eggs, salt, and black pepper into the cornmeal mixture until well combined.
- Melt the butter in a baking dish in the oven for about 5 minutes, then pour the corn mixture into the dish.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Meanwhile, chop your choice of seasonal vegetables (such as bell peppers, zucchini, and onions) and place them in a roasting pan.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast the vegetables in the oven for 25 minutes, or until tender and caramelized.
- Once the corn bake is ready, let it rest for 10 minutes before serving.
- Serve the corn bake in deep bowls topped with the roasted vegetables, garnished with fresh cilantro and a dollop of sour cream if desired.
Nutrition
Notes
For a delightful twist, feel free to mix in some chopped spinach or kale to the corn bake for added nutrition.
If you're out of queso fresco, any mild cheese will work beautifully!
This dish stores well in the refrigerator for up to 3 days; simply reheat in the oven or microwave before serving to revive its warmth and texture.
Enjoy your culinary creation!
If you're out of queso fresco, any mild cheese will work beautifully!
This dish stores well in the refrigerator for up to 3 days; simply reheat in the oven or microwave before serving to revive its warmth and texture.
Enjoy your culinary creation!