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Robert St. John

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

Mexican Cornbread


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


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




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