Inner Chef

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Piquant Cornbread

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Piquant Corn Bread              Serves: 8

(Saveur Magazine)

This recipe gives cornbread warm autumn flavors and it will surely be a hit.


⅓ cup unsalted butter, melted, plus more for greasing
1 cup yellow cornmeal
1 cup flour
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. chili powder
1 tsp. kosher salt
¾ tsp. ground cumin
1 egg, beaten
1½ cups grated cheddar cheese
¾ cup buttermilk
½ cup milk
¼ cup minced fresh cilantro
2 jalapeños, minced
½ medium white onion, minced
½ red bell pepper, minced


  1. Heat oven to 400˚. Grease an 8″ x 8″ baking pan; set aside.
  2. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder , salt, and cumin in a bowl.
  3.  In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers.
  4. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes.
Saveur Magazine

Saveur Magazine


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