Turquoise Room Cornbread: A Taste of the Southwest

I still remember the first time I tasted cornbread that was truly something special. It wasn’t at some fancy restaurant, but at a small, family-run diner on a cross-country road trip. The golden sweetness, the slightly crumbly texture, and the unforgettable glaze took me by surprise. From that moment on, cornbread wasn’t just a side; it was an experience. This recipe, inspired by Chef John Sharpe of the Turquoise Room at the La Pasada Hotel in Winslow, Arizona, captures that same magic.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 26 minutes
• Total Time: 36 minutes
• Yields: 12 muffins or 1 8×8 pan
• Serves: 12
• Dietary Type: Not Gluten-Free

Ingredients

For the Cornbread:

• 1 (15 ounce) box Krusteaz cornbread mix
• ½ cup creamed corn
• ⅔ cup milk
• 3 tablespoons sour cream
• 3 tablespoons molasses
• 1 egg
• ⅓ cup butter, melted

For the Glaze:

• 3 tablespoons mesquite syrup
• 3 tablespoons honey
• 3 tablespoons butter

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• 8×8 inch baking pan or 12-cup muffin tin
• Small saucepan
• Toothpick

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Ensure your oven rack is positioned in the center for even baking.

2. Prepare your baking pan. Either lightly spray an 8x8x2 inch baking pan with non-stick cooking spray, or line a 12-cup muffin tin with paper liners or spray it with non-stick cooking spray. Proper preparation ensures the cornbread releases easily.

3. In a large mixing bowl, combine all the cornbread ingredients. This includes the Krusteaz cornbread mix, creamed corn, milk, sour cream, molasses, egg, and melted butter.

4. Mix the ingredients thoroughly until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tougher cornbread. Scrape the sides of the bowl with a spatula to ensure all ingredients are incorporated.

5. Pour the batter into your prepared baking pan or muffin tin, distributing it evenly.

6. Baking Times:

   • For the 8×8 inch baking pan, bake for 22-26 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
   • For a standard muffin pan, bake for 14-16 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

7. While the cornbread is baking, prepare the glaze. In a small saucepan over medium-low heat, combine the mesquite syrup, honey, and butter.

8. Heat the glaze ingredients until the butter is melted and everything is thoroughly combined. Stir constantly to prevent burning. Remove from heat once melted and smooth.

9. Once the cornbread is done baking, remove it from the oven. Immediately use a toothpick to poke holes all over the top of the cornbread. This helps the glaze soak in evenly.

10. Drizzle the warm glaze evenly over the top of the hot cornbread. Make sure to cover the entire surface for maximum flavor.

11. Allow the cornbread to cool slightly before serving. This helps it firm up and prevents burning your mouth!

Expert Tips & Tricks

• Don’t overmix the batter: Overmixing develops the gluten in the cornbread mix, resulting in a tough texture. Mix until just combined.
• Use room temperature ingredients: Room temperature ingredients blend more easily, creating a smoother batter. If you forget to take the egg and sour cream out of the fridge ahead of time, you can quickly warm the egg by placing it in a bowl of warm water for a few minutes.
• Adjust sweetness: If you prefer a less sweet cornbread, reduce the amount of molasses in the batter. If you want it even sweeter, increase the mesquite syrup or honey in the glaze.
• Baking pan substitution: If you don’t have an 8×8 pan, a 9×9 pan will also work but the cornbread may be a bit thinner so check for doneness a few minutes earlier.
• Glaze consistency: If you find the glaze too thick, add a teaspoon of water or milk to thin it out slightly.

Serving & Storage Suggestions

Serve the Turquoise Room Cornbread warm or at room temperature. It’s delicious on its own or as a side dish with chili, soups, or stews. It also makes a wonderful addition to a brunch spread.

To store leftover cornbread, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat, wrap the cornbread in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave, but be careful not to overcook them, as they can become dry.

Nutritional Information

Please note that the following values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	289 kcal	14%
Total Fat	13.8g	21%
Saturated Fat	7g	35%
Cholesterol	41mg	14%
Sodium	412mg	18%
Total Carbohydrate	38.4g	13%
Dietary Fiber	2.5g	9%
Sugars	16g	32%
Protein	3.8g	8%

Variations & Substitutions

• Gluten-Free: Substitute the Krusteaz cornbread mix with a gluten-free cornbread mix. You may need to adjust the liquid slightly to achieve the right batter consistency.
• Dairy-Free: Replace the milk with almond milk, soy milk, or another dairy-free alternative. Substitute the sour cream with a dairy-free sour cream alternative, such as Tofutti Sour Cream. Use a dairy-free butter substitute.
• Spice it Up: Add a pinch of cayenne pepper or some diced jalapeños to the batter for a spicy kick.
• Herbaceous: Add a tablespoon of finely chopped fresh herbs, such as rosemary or thyme, to the batter for an earthy flavor.
• Maple Glaze: Substitute the mesquite syrup with maple syrup for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cornmeal mix?

A: Yes, while this recipe calls for Krusteaz, you can use other brands of cornbread mix, but the baking time might need slight adjustments depending on the mix.

Q: Can I make this ahead of time?

A: Yes, you can bake the cornbread a day ahead. Store it wrapped tightly at room temperature. Add the glaze just before serving for the best flavor and texture.

Q: What if I don’t have mesquite syrup?

A: If you don’t have mesquite syrup, you can use maple syrup or even a dark corn syrup as a substitute, though it will slightly alter the overall flavor profile.

Q: How do I prevent the cornbread from drying out?

A: Be careful not to overbake the cornbread. Start checking for doneness a few minutes before the recommended baking time. The toothpick test is crucial.

Q: Can I add cheese to the cornbread batter?

A: Absolutely! Adding shredded cheddar or Monterey Jack cheese to the batter will create a savory and delicious twist on this sweet cornbread. About a half cup to a cup is a good amount.

Final Thoughts

This Turquoise Room Cornbread is more than just a recipe; it’s a journey to the heart of Southwestern flavors. The combination of sweet cornbread, creamy corn, and that unforgettable mesquite glaze creates a delightful experience with every bite. So, gather your ingredients, preheat your oven, and get ready to create a little bit of sunshine in your kitchen. I encourage you to experiment with the variations, make it your own, and most importantly, share it with the people you love. Enjoy!