Cilantro Cornbread Recipe

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Cilantro Cornbread

Angela G.

By
@Greenbean

If you love cornbread, then this is the recipe for you! The first time I ate this at the Grand Hyatt's Achiote Restaurant on the Riverwalk in San Antonio I fell in love with it! Now, when I want cornbread with a twist, this is the recipe I use! Go on and try it! I know you'll love it too!


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Comments:

Serves:

48 muffins

Prep:

55 Min

Cook:

25 Min

Method:

Bake

Ingredients

4 stick
butter (at room temperature)
2 1/2 c
sugar
9 large
eggs
3 c
cornmeal
3 c
cake flour
2 Tbsp
baking powder
4 c
sour cream
2 c
diced green chillies (e.g. jalapenos, fresh or bottled)
1 Tbsp
salt
1/4 tsp
cayenne pepper
1/4 tsp
red chili flakes
1 bunch
fresh cilantro (washed, dried, and large stems removed)

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Mix butter and sugar in a mixer until light and fluffy. Add eggs a little at a time while mixer is on low speed.
3
Sift together cornmeal, cake flour and baking powder. Mix in sour cream, then add dry ingredients and mix for 30 seconds. Add green and red chiles, salt, cayenne and red chile flakes; mix for an additional minute.
4
Remove one third of the batter and purée with the cilantro in a blender.
5
Spray two (9-inch) cake pans or two 9-by-5-inch loaf pans with non-stick spray. (You can also prepare muffin pans for a yield of 48 muffins) Spoon in some of the plain batter, then pour in some of the green batter and drag a knife across back and forth to create a marbled effect. Top it with remaining plain batter.
6
Bake until the center feels firm, the edges are beginning to brown, or a knife inserted in the middle comes out clean, approximately 40 minutes for the cakes, 50 minutes for the loaves, and about 25 minutes for the muffins. Recipe can be halved.

About this Recipe

Course/Dish: Sweet Breads, Savory Breads
Main Ingredient: Bread
Regional Style: Mexican
Hashtag: #cornbread