Gooey Roasted Tomatillo & Cilantro Cornbread

Lynn Socko


I love tomatillo salsa, so I'm now on a quest to try new dishes featuring this awesome salsa.


★★★★★ 4 votes

5 Min
25 Min


  • 1 c
  • 1 c
    flour, all purpose
  • 1/4 c
    sugar, heaping
  • 4 tsp
    baking powder
  • 1/2 tsp
  • 1
  • 1 c
    tomatillo salsa-see link
  • 1/4 c
    butter, melted
  • 1 1/2 c
  • 1 c
    fresh cilantro, chopped
  • 1 c
    grated cheese-your favorite mexican flavor
  • 2 tsp
    black pepper, opt

How to Make Gooey Roasted Tomatillo & Cilantro Cornbread


  1. Mix dry ingredients together, add egg, milk, butter, salsa and cheese, stir just until combined. NOTE: you should use a "melting cheese". I use asadero, but cheddar or monterey Jack would work well.
  2. Pour into greased 9x11 baking pan. Bake at 425° for 25 min. Time will vary depending on whether you are using a deep smaller pan, or a larger pan.

Printable Recipe Card

About Gooey Roasted Tomatillo & Cilantro Cornbread

Course/Dish: Other Breads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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