Yakima Valley Elote Corn Bread

Ingredients: Enriched unbleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), corn flour, cane sugar, chili powder (chili pepper, salt, spices, garlic, silicon dioxide), polenta, cream of tartar, real salt™, garlic, baking soda, onion, paprika, cilantro, cayenne, and spices.
Contains: Wheat

You will need:

• All of the Cornbread Mix
• 1 1/2 C milk or milk alternative
• 1/2 C Melted Butter or Oil
• 2 Eggs
• Optional: 4 tsp lime juice

1. Preheat oven to 400°
2. Grease your a 9x13 pan or 12 muffin tins and set aside
3. Pour the cornbread mix into a large bowl. Add milk, oil and egg then stir until just combined.
5. Pour the batter into the prepared pan
6. Cook for 25 minutes or until a toothpick comes out clean.

Crispy Edges: Generously oil your pan and place it in a hot oven for 10 minutes before you add the batter.

Cheesy: Before baking, fold crumbled cotija cheese or grated Parmesan into the batter.

Corn: Fold fresh or canned corn into the batter before baking.

Crema Topping: Mix together 1/4 C Mayonnaise, 1/4 C Sour Cream, Zest of 1 Lime, 4 tsp Lime Juice, and 1/4 tsp Paprika. Drizzle the sauce on top of a hot piece of corn bread and enjoy.

In central Washington, the Yakima Valley is a fertile basin shaped by volcanic soil and centuries of irrigation. Long before farms filled the valley floor, the land was home to the Yakama people, who relied on the region’s salmon runs, root-gathering grounds, and open prairies for seasonal food harvests.
By the late 1800s, settlers began developing canals that transformed the desert landscape into one of the most productive agricultural regions in the Pacific Northwest. Today, the Yakima Valley is known for its orchards, vineyards, and fields of corn, peppers, beans, and hops—ingredients that reflect the valley’s rich farming heritage and diverse food traditions.