Recipe courtesy of Virgil's Real Barbecue
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
10 mini loaves

Ingredients

Directions

Pre-heat the oven to 425 degrees.

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Cornbread Salad

Recipe courtesy of Food Network Kitchen

Southern Cornbread

Recipe courtesy of Cat Cora

Jalapeno Cheddar Cornbread

Recipe courtesy of Ina Garten

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Cornbread

Recipe courtesy of Food Network Kitchen

Cornbread

Recipe courtesy of Tyler Florence

Cornbread

Recipe courtesy of Gourmet Magazine

Cornbread

Recipe courtesy of Peggy Dillard Toone

Browse Reviews By Keyword

          Latest Stories