Cilantro Cornbread Recipe

Name: Cilantro Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/4 cup vegetable oil; 1 cup sour cream; 1/2 cup corn ( fresh or frozen); 2 large eggs; 1/2 teaspoon chili flakes (optional for heat); 1/2 cup fresh cilantro (chopped); 1/2 cup yellow cornmeal; 3/4 cup all-purpose flour; 1/3 cup granulated sugar; 1 tbsp baking powder; 1/4 tsp Sea Salt

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This cilantro cornbread recipe is light, fluffy, and ready in 30 minutes. A sweet and herby side dish to enjoy with chili or stew, or toast and drizzle with a little honey and butter for breakfast.

It’s a little sweet, a little spicy, and totally delicious. This is a fantastic make-ahead recipe so you can bake and enjoy cornbread squares throughout the week!

Want more great side dish recipes? Try this cornbread with our favorite chicken pastina soup, cube it up and use it in our Thanksgiving chorizo stuffing, or enjoy a slice with a warm bowl of bison chili.

cilantro cornbread recipe with fresh chopped cilantro or coriander leaves and cornmeal

Table of Contents

I used to use blue box cornbread mix when making corn bread… but once I started making my own, I haven’t turned back! A totally rich, creamy, and perfect textured cornbread that blew the box mix out of the water.

This sweet & herby cilantro cornbread is ready from start to finish in just 30 minutes. It’s super simple to whip up if you need a last-minute side dish that the family will love. It’s also a great recipe to use up fresh cilantro if you have extra in the fridge.

Why This Recipe Works

Sweet
A Little Spicy
Fluffy
Ready in 30 Minutes
A Great Quick Side Dish with Dinner
Vegetarian and Super Versatile

fresh cilantro cornbread recipe with chopped herbs and frozen corn

Ingredients You’ll Need

Fresh cilantro – adds a wonderful herby flavor in the cornbread. You get delicious cilantro flavor in each bite.
Sugar
Vegetable Oil
Sour Cream – the base of this bread, this sour cream gives it a silky and fluffy texture.
Eggs
Yellow Corn Meal: I like this medium corn meal, I always keep some in my pantry. It’s great for corn breads like this, and also adding texture to pizza crusts (also the secret for keeping them from sticking on a pizza peel!)
All Purpose Flour: I normally use all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
Baking Powder
Salt

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

How To Make This Recipe

butter being rubbed in a baking dish to keep cornbread from sticking

Step 1: Preheat the oven to 425 degrees Fahrenheit. Grease a 8 x 8 inch baking dish, and set aside.

chopped cilantro corn bread mixture in a bowl to be mixed

Step 2: Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, and chili flakes. Stir in the chopped cilantro. Mix well with a wooden spoon to combine.

cornmeal and flour in a bowl mixed to make cilantro cornbread

Step 3: Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.

cornbread batter mix dry ingredients into the wet

Step 4: Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter.

Step 5: Pour batter into the baking dish. Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top.

coriander cornbread recipe with fresh cilantro leaves in the batter and on top

Step 6: Once cornbread is done, allow it cool on the counter for 15 minutes before slicing. Enjoy!

Recipe FAQs

Can you use dried cilantro for this cornbread

Fresh cilantro will give you the best flavor, but you can use dried cilantro flakes in a pinch. This recipe is a great way to use extra cilantro, so if you have a spare 1/4 cup of fresh, try this cornbread recipe out!

How to store leftover cornbread

If you have leftover cilantro cornbread, you can store it in an airtight container (I like to use a plastic zip bag) and refrigerate for up to 2 days. This cornbread also freezes well, so you can freeze cooked cornbread squares for later.

Expert Tips

You can use any grain of cornmeal for this: fine or medium cornmeal work best. Course cornmeal is delicious, but will produce a grittier cornbread.
To make this recipe vegan, you can use an egg replacer and a plant-based sour cream, like coconut yogurt or soy yogurt.
If making this recipe ahead of time, you can make the batter 24 hours in advance of baking. Just cover and refrigerate after mixing.
Unsalted butter or oil works great to grease the baking dish.

yogurt cornbread with cilantro in cornbread with high protein corn bread recipes

Serve Cilantro Corn Bread With

Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)

Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)

Cowboy Bean Stew (Vegan, Gluten Free, High Protein)

Vegan Chili Mac and Cheese Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!