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
- 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
Preheat oven to 450 degrees. Place butter in 10″ iron skillet and place in the 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 the skillet into cornmeal mixture and stir to combine.
Pour cornmeal mixture back into the skillet
Bake 25 minutes or until golden brown.
Allow to cool before slicing into wedges
There’s nothing like real butter spread on warm cornbread straight from the skillet.
Try my Moe’s Original Texas Toast copycat cornbread too!
Cilantro Cornbread
Ingredients
- ¼ cup butter
- 2 cups cornmeal
- 1 Tbsp baking powder
- 1 tsp salt
- ¼ cup chopped cilantro
- ¾ 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 the 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 the skillet into cornmeal mixture and stir to combine.
- Pour cornmeal mixture back into the skillet
- Bake 25 minutes or until golden brown. Allow to cool before slicing into wedges
