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Chocolate Cornpone with Hot Mexican Chocolate Sauce


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  • Chocolate Cornbread:
  • Serves: 6
  • 1 Tbs unsalted butter
  • 3 oz semisweet chocolate, coarsely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup white cornmeal
  • 1/4 cup sugar
  • 1 Tbs ancho chili powder
  • 1/4 tsp salt
  • 2 large eggs, slightly beaten
  • 1/2 cup buttermilk
  • Chocolate Custard:
  • 1/2 cup sugar
  • 6 large egg yolks
  • 4 oz semisweet chocolate, melted
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • Hot Mexican Chocolate Sauce, recipe follows


Servings 1
Adapted from


Step 1

Chocolate Cornbread:
Preheat oven to 375 degrees. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper.

Place chocolate in a double boiler over simmering water and stir until melted. Remove from heat and let cool slightly.

Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and then stir in the melted chocolate. Scrape batter into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack.

Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart dish.

Chocolate Custard:
Whisk together the sugar and yolks in a large bowl until pale. Whisk in the melted chocolate, milk, cream, and vanilla extract until combined.

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