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Nachomama Cornbread


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.

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