Spicy Tomatillo Cornbread

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Spicy Tomatillo Cornbread

Prep Time: minutes
Cook Time: hour
Yields: servings
Difficulty:

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 6 small tomatillos husks removed and sliced in half
  • 1/2 teaspoon ground cumin
  • 1/2 cup buttermilk
  • 1/2 cup cilantro leaves loosely packed
  • 1/2 medium white onion peeled
  • 1/2 cup sugar
  • 5 tbsp unsalted butter melted
  • 2 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg lightly beaten
  • 1 cup monterey jack cheese shredded
Difficulty:
This Tex-Mex dish cornbread is delicious, savory and sweet and a perfect side to a holiday meal. Actually, it's good enough to have just by itself!

This savory and spicy tomatillo cornbread is not your typical holiday side dish. This cornbread has a completely different taste, just barely a hint of sweetness, with a spicy aftertaste, but trust us that there will not be any left. It is the perfect side dish to prepare during the holidays and pairs well with pork, ham or even turkey.

This recipe does have cumin because (shocker!) cumin is not just for preparing meat! There are a lot of desserts and cakes that include that ingredient in their recipes but it's clearly not very common in this usage. We liked the result.

Directions

  1. First roast the onion half, 1 poblano pepper, and 1 serrano pepper. Set the oven to broil. Line a baking sheet with foil. Once the oven is hot, broil for 5 minutes then turn on its other side until the vegetables are blistered.
  2. Remove from the oven and allow to cool completely. Then, peel the charred skin and stem; seed and chop the peppers, as well as the onion. Set aside.
  3. Change the oven setting to 350ºF.
  4. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
  5. In a blender, mix the other poblano and jalapeño peppers, the buttermilk, cilantro, melted butter, tomatillos and egg until smooth. Slow mix the liquid mix with the dry ingredients. At the end, add the chopped, roasted peppers and onion along with the cheese.
  6. Pour the batter into a buttered 8x8 baking dish.
  7. Bake for 30 minutes, or until a toothpick comes out clean.
  8. Let cool completely before serving.

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Rating: 5
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Did you know?

One fresh medium sized green chile has as much Vitamin C as six oranges.

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