Chile Margarita Cornbread
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Prep Time
10 minutes
Cook Time
35 minutes
~
Author: Spiceology
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
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 Spice Rub, 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.
- Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes.
- Remove the cornbread from the oven and let it cool completely.
