Chile Margarita Cornbread

Spiceology
Servings

12

Prep Time

10 minutes

Cook Time

35 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

Golden, buttery, and layered with just enough heat to keep things interesting, this Chile Margarita Cornbread earns a spot at any table. Spiceology Chile Margarita Mexican Rub brings bright citrus, chili warmth, and a hint of sweetness to a classic cornbread base. Bake it for your next backyard cookout, chili night, or anytime you want a side dish that does a little showing off.

Chile Margarita Cornbread

Ingredients

  • 3 tablespoons Spiceology Chile Margarita Mexican Rub
  • 12 tablespoons unsalted butter, melted
  • 2 cups yellow cornmeal

  • 1½ cups all-purpose flour

  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

  • 4 large eggs
  • 3 cups buttermilk

Directions

  1. Preheat the oven to 425°F. Lightly grease a 13x9-inch baking dish. In a large bowl, mix together the cornmeal, flour, Spiceology Chile Margarita, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

  2. Bake until the top is golden brown and a tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes.

  3. Remove the cornbread from the oven and let it cool completely.
Recipe Products
Blend

Chile Margarita Mexican Seasoning

Key Ingredients

Cumin, Brownulated Sugar, Orange Peel, Lime, Chili Peppers