I learned the Honduran Quesadilla cornbread recipe during my trip to Choloma, Honduras, to get recipes and to take cooking classes for my food blog. While staying at a local hostel, a traveler offered to teach me how to make Honduran Quesadilla cornbread recipeHonduran Quesadilla Cornbread. This is a snack or dessert dish in Honduras.
The traveler said the recipe for Honduran Quesadilla Cornbread is different from quesadillas found in other countries. It’s a sweet cornbread-like treat fashioned from cornmeal, sugar, eggs and coconut milk rather than cheese or meats. It is dense but crumbly and is usually served in small squares topped with powdered sugar. The recipe is fairly simple to follow and all the ingredients are indigenous in Honduras.
When we collected the ingredients, I discovered how essential coconut milk is to the taste of the Honduran Quesadilla Cornbread recipe. The coconut milk lends the dish a creamy, smooth texture and slight sweetness. I also found this treat is generally consumed with a great cup of coffee or maybe a cold beverage so it was a good snack for anytime of the day.
Making the dish was simple. We mixed the dry first, then the wet ingredients and finally the coconut milk. The smell of cooking cornbread filled the kitchen after baking the mixture in a greased pan for more or less 30 minutes. It was a golden brown, crumbly cake that was slightly sweet and flavored with coconut.
Choloma itself is a thriving city in Honduras with both modern and traditional architecture. Streets are lined with colorful buildings and the atmosphere is vibrant. The town is notable for its industrial activity but also offers cultural attractions. The nearby Cusuco National Park is an area of hiking and birdwatching. I also visited the Museum of Anthropology and History which contains information regarding the country’s past.
Ingredients For the Honduran Quesadilla Cornbread Recipe
Margarine
Sugar
All-purpose Flour
Rice Flour
Baking Powder
Eggs
Milk
Parmesan Cheese
Sugar, white
All-purpose Flour
Sesame Seeds
Cooking Instructions For the Honduran Quesadilla Cornbread Recipe
The oven should be preheated to 350 degrees Fahrenheit, or 175 degrees Celsius. Coat a medium-sized glass baking dish with a little oil and flour.
Combine 3 cups of sugar with margarine and mix until light and fluffy. While whisking constantly, slowly add the eggs. Incorporate 2 cups of all-purpose flour, rice flour, and baking powder into the mixture. Gradually incorporate the milk while stirring thoroughly in between each addition. Whisk in the Parmesan cheese gradually. Place in the baking dish that has been preheated.
Get a small bowl and combine the sesame seeds, 1/4 cup of all-purpose flour, and 1/2 cup of sugar. Distribute the topping evenly over the cake batter in the pan.
When a toothpick inserted in the middle comes out clean, bake for 45 minutes in a preheated oven. Once cooled, slice into squares.
Tips and Tricks For the Honduran Quesadilla Cornbread Recipe
Honduran quesadillas are a delightful blend of sweet and savory flavors, distinct from their Mexican counterparts. To achieve the authentic taste and texture, it’s essential to use both all-purpose and rice flour, which contribute to the cake’s unique crumb. Incorporating grated Parmesan cheese adds a subtle saltiness that balances the sweetness of the sugar. Beating the margarine and sugar until fluffy ensures a light batter, and adding room-temperature eggs one at a time helps in achieving a smooth consistency.
Alternating the addition of dry ingredients with lukewarm milk prevents the batter from becoming too dense. Sprinkling a mixture of sugar, flour, and sesame seeds atop the batter before baking provides a delightful crust that complements the moist interior. Baking at 350°F (175°C) until a toothpick inserted in the center comes out clean ensures the quesadilla is perfectly cooked. Allowing it to cool completely before cutting into squares helps in maintaining its structure and flavor.
How to Store the Honduran Quesadilla Cornbread Recipe
Proper storage of Honduran quesadillas is crucial to maintain their freshness and flavor. Once the quesadilla has cooled completely, cut it into individual squares. Place these pieces in an airtight container to prevent them from drying out. It’s advisable to separate layers with parchment paper to avoid sticking. Store the container at room temperature if you plan to consume the quesadillas within 1 to 2 days.
For longer storage, refrigerate them, where they can remain fresh for up to a week. Before serving refrigerated quesadillas, allow them to come to room temperature or warm them slightly in the oven to enhance their texture and flavor. Avoid microwaving, as it can make the cake overly moist and alter its delicate crumb. Properly stored, these quesadillas retain their delightful taste, making them a convenient treat to enjoy over several days.
FAQ For the Honduran Quesadilla Cornbread Recipe
Question: What distinguishes a Honduran quesadilla cornbread recipe from the Mexican version?
A: A Honduran quesadilla cornbread recipe is a sweet and savory cake made with all-purpose and rice flour, sugar, and Parmesan cheese, differing from the Mexican version, which typically involves a tortilla filled with cheese.
Question: What type of cheese is traditionally used in a Honduran quesadilla cornbread recipe?
A: A Honduran quesadilla cornbread recipe traditionally incorporates grated Parmesan cheese, adding a subtle saltiness that balances the cake’s sweetness.
Question: How should the batter be prepared in a Honduran quesadilla cornbread recipe?
A: In a Honduran quesadilla cornbread recipe, the batter is prepared by beating margarine and sugar until fluffy, adding room-temperature eggs one at a time, and alternating the addition of dry ingredients with lukewarm milk to achieve a smooth consistency.
Question: What topping is added before baking in a Honduran quesadilla cornbread recipe?
A: Before baking, a Honduran quesadilla recipe calls for sprinkling a mixture of sugar, flour, and sesame seeds atop the batter, providing a delightful crust that complements the moist interior.
Question: How should Honduran quesadilla be stored to maintain freshness?
A: To maintain freshness, Honduran quesadilla cornbread should be cooled completely, cut into squares, placed in an airtight container with parchment paper separating layers, and stored at room temperature for 1 to 2 days or refrigerated for up to a week.
Honduran Quesadilla Cornbread Recipe
Ingredients
- 1 ½ cups Margarine
- 3 cups Sugar White
- 2 cups All-purpose Flour sifted
- 1 cup Rice Flour
- 1 tbsp Baking Powder
- 6 Eggs room-temperature
- 2 cups Milk lukewarm
- 2 cups grated Parmesan Cheese
- ½ cup Sugar white
- ¼ cup All-purpose Flour
- ¼ cup Sesame Seeds
Instructions
- The oven should be preheated to 350 degrees Fahrenheit, or 175 degrees Celsius. Coat a medium-sized glass baking dish with a little oil and flour.
- Combine 3 cups of sugar with margarine and mix until light and fluffy. While whisking constantly, slowly add the eggs. Incorporate 2 cups of all-purpose flour, rice flour, and baking powder into the mixture. Gradually incorporate the milk while stirring thoroughly in between each addition. Whisk in the Parmesan cheese gradually. Place in the baking dish that has been preheated.
- Get a small bowl and combine the sesame seeds, 1/4 cup of all-purpose flour, and 1/2 cup of sugar. Distribute the topping evenly over the cake batter in the pan.
- When a toothpick inserted in the middle comes out clean, bake for 45 minutes in a preheated oven. Once cooled, slice into squares.
2 comments
Not what I thought when ordered a quesidilla, i was expecting the verion from Mexico.
There is no cornmeal or other corn item in this “cornbread”?