Nachomama Cornbread

By: Hannah Lee Leidy
Nachomama Cornbread for Halloween Treats
Photo by Rory Doyle

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Serves 6-8


  • Butter for greasing skillet
  • 1 ¼ cups cornmeal
  • ¾ cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 1 ½ teaspoons sugar
  • 1 tablespoon toasted cumin seed
  • ½ cup grated parmesan
  • ½ jalapeno, minced
  • ¼ cup chopped cilantro
  • ½ cup corn kernels
  • 2 eggs
  • 1 cup yogurt
  • 1 cup buttermilk
  • 1/3 cup melted butter

1. Preheat oven to 400 degrees.  Butter a 10-inch cast-iron skillet and place in oven to heat. In a large bowl, whisk together next five ingredients and then fold in cumin, parmesan, jalapeno, cilantro, and corn kernels.

2. In a separate bowl, whisk eggs, yogurt, buttermilk, and melted butter. Slowly fold dry ingredients into egg mixture until combined. Spoon batter into hot skillet and bake for 15 minutes or until a toothpick or knife inserted into the cornbread comes out clean.

Tip: Heating the skillet before baking makes for a crispier cornbread. For extra crunch, sprinkle 1 tablespoon of sesame seeds in skillet before adding batter.

  • From Vishwesh Bhatt of Snackbar in Oxford, MS

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