Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mexican Cornbread

Ingredients

1 cup Cornmeal

1/2 cup Flour

1/4 cup Corn flour

2 tsp Baking powder

1 /2 tsp Baking soda

1/2 tsp Ground Cumin

1 tsp chili powder

1 1/2 tsp Salt

1 Egg

1 tsp Bacon grease (or canola oil)

3/4 cup Buttermilk

1 cup Milk

1 cup Fresh or frozen corn kernels (thawed if frozen)

1/4 cup Green Onions, thinly sliced

2 Tbs Jalapeño, minced

Instructions

Preheat oven to 350 degrees.

In a mixing bowl, combine all of the dry ingredients and mix well. In a separate bowl, whisk the wet ingredients. Fold the wet ingredients into the dry ingredients. Do not over mix. Pour batter into a greased cast-iron skillet or a buttered two-quart baking dish and bake for 20-25 minutes.

Yield: eight servings

 

 

 

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more