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

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

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