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


Combine dry ingredients.

Combine Wet Ingredients.

Mix wet into dry.

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