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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Nachomama’s Cornbread

A recipe shared so generously by Chef Vishwesh Bhatt of Snack Bar, Oxford Mississippi

This cornbread made its Kentucky debut at the Relish and Ramble fundraiser for FoodChain on October 2, 2015.

The hosts of Hot Water Cornbread: Kentucky Food Radio then slurped over its memory on the October 6, 2015 show.

Dry Ingredients:

2 ½ cups cornmeal

1 ½ cup all purpose flour

2 ½ TBS baking powder

2 tsp baking soda

2 tsp black pepper

1 TBS sugar

2 TBS toasted cumin seeds

Wet Ingredients:

2 cups yogurt

1 cup buttermilk

5 eggs

¾ cup melted butter

1 cup parmesan

1 jalapeno minced

½ cup chopped cilantro

1 cup corn kernels

 Steps

Combine dry ingredients.

Combine Wet Ingredients.

Mix wet into dry.

Bake in a seasoned Cast Iron skillet 350 degrees til golden brown.

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