Recipe courtesy of Virgil's Real Barbecue

Cornbread

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  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 10 mini loaves
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Ingredients

1 1/2 cups yellow cornmeal

1 2/3 cups sifted flour

2/3 cup sugar

1 1/2 teaspoons salt

1 tablespoon baking powder

1 teaspoon baking soda

8 tablespoons melted butter

1 1/2 cups buttermilk

1/2 cup milk

2 beaten eggs

Tabasco pepper sauce, to taste

4 ounces warm corn kernels

3 ounces grated cheddar cheese

1/4 cup chopped scallions

2 tablespoons chopped cilantro

Directions

  1. Pre-heat the oven to 425 degrees.
  2. In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco pepper sauce, to taste. Add the dry ingredients and stir to just combine. Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1 1/2 by 1 1/2 by 3-inches, filling them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.

Cook’s Note

Recommended drink: Cave Creek Chili Beer