Cilantro Cornbread
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.
Equipment
- 1 9 x 9 inch baking dish
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
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Grease a 8 x 8 inch baking dish, and set aside.
- Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, and chili flakes (if using). Stir in the chopped cilantro. Mix well with a wooden spoon to combine.
- 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.
- Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter.
- Pour batter into the baking dish. Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top.
- Once cornbread is done, allow it cool on the counter for 15 minutes before slicing. Enjoy!
Notes
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.
Did you make this recipe?Let us know how it was!