recipe 
yields
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
Ingredients
steps
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.
Date Published: 08.13.20
share
- From Vishwesh Bhatt of Snackbar in Oxford, MS
