Today, I'm reviewing the Old El Paso Cornbread Mix, available in two flavors: Southwest Style and Cinnamon Churro. These mixes were purchased for $3.99 each at Kroger. For both flavors, you only need to add water and an egg. Specifically, each mix requires half a cup of water and one egg. You’ll also need vegetable oil spray to coat the bottom of your pan. You can use an 8-inch pan, a 9-inch pan, or opt to make muffins. I'm using a 9-inch pan because it’s more convenient for me, but muffins would be a great alternative as well.
Preparing the Cornbread
First, let's open the boxes and see what’s inside. You’ll find the mix, which we will combine with water and an egg. Stir just until the mixture is wet, then pour it into your pan and spread it out evenly.
Southwest Style Cornbread
This mix smells a lot like taco seasoning, which is intriguing. For a 9-inch pan, you’ll bake the cornbread at 400°F for 20 to 23 minutes. I set my timer for 21 minutes.
Cinnamon Churro Cornbread
The preparation is the same for the Cinnamon Churro mix. You can use either water or milk; I chose water for convenience. The same baking instructions apply: 20 to 23 minutes at 400°F.
Baking and Tasting
After baking, each cornbread yields nine servings. Here’s how they turned out:
Cinnamon Churro Cornbread
The Cinnamon Churro cornbread is 180 calories per slice. It’s not overly sweet but has a nice cinnamon flavor. It pairs well with butter, and adding pancake syrup might enhance its sweetness. The texture is traditional cornmeal with a slight graininess. The edges have a pleasant, slightly crispy texture, similar to the edges of brownies.
Southwest Style Cornbread
The Southwest Style cornbread also has 180 calories per slice. It has a distinct taco seasoning flavor, reminiscent of Old El Paso taco seasoning mix. This cornbread is a bit stickier than the cinnamon variety and holds up well. The flavor is unique, combining a traditional cornbread texture with taco seasoning spices. Adding butter enhances its richness.
Versatility and Serving Suggestions
The Southwest Style cornbread could be used creatively in recipes. For instance, you could use it in a taco bake, layering it on top of seasoned meat and cheese before baking. This would create a casserole with a cornbread topping that adds both flavor and texture.
Final Thoughts
Between the two, I prefer the Cinnamon Churro cornbread for its subtle sweetness. The Southwest Style is good, but its flavor is more straightforward, similar to cornbread with added taco seasoning. Both varieties are unique and offer different culinary experiences.
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