The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Nachomama Cornbread

Ingredients

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

Directions

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.

Print Recipe