Learn how to make cornbread with this easy cornbread recipe. The addition of cilantro gives this cornbread a southwest twist! We are huge cilantro fans in the house. If you are too, feel free to add more than the 1/4 cup in this recipe. When you’re done, serve as a stand alone or turn your cilantro cornbread into these pulled pork sliders.
Cilantro Cornbread
Cilantro Cornbread
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Serves: 8-10 slices
Moist, skillet cornbread gets a southwest twist with the addition of cilantro
Ingredients
- 1/4 cup butter
- 2 cups cornmeal
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup chopped cilantro
- 3/4 cup milk
- 1 cup sour cream
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 450 degrees. Place butter in 10″ iron skillet and place in oven to melt.
- In a medium bowl, combine cornmeal, baking powder, and salt.
- Stir in cilantro, milk, sour cream, and beaten eggs
- Pour melted butter from skillet into cornmeal mixture and stir to combine.
- Pour cornmeal mixture back into skillet
- Bake 25 minutes or until golden brown.
- Allow to cool before slicing into wedges
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There’s nothing like real butter spread on warm cornbread straight from the skillet.
Try my Moe’s Original Texas Toast copycat cornbread too!
