Tomatillo Cheddar Cornbread
Elevate your cornbread game with this irresistible Tomatillo Cheddar Cornbread, a bold twist on a classic comfort food. Featuring roasted tomatillos for a tangy pop of flavor, sharp cheddar cheese for savory richness, and a hint of fresh cilantro and optional jalapeño for a zesty finish, this cornbread is anything but ordinary. The moist, tender crumb is perfectly balanced with the slight char of roasted tomatillos, making it a standout side dish for chili, barbecue, or any Southwestern-inspired meal. Easy to prepare and baked to golden perfection in just 30 minutes, this recipe is a must-try for cornbread lovers seeking something uniquely delicious. Whether served warm or at room temperature, Tomatillo Cheddar Cornbread is sure to steal the spotlight at your table!
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Recipe Information
Ingredients
- 6 medium tomatillos
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted
- 1 large egg
- 1 cup sharp cheddar cheese, shredded
- 1 medium jalapeño, diced (optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or a square baking dish and set aside.
Peel the husks off the tomatillos and rinse them under warm water to remove the sticky residue. Pat them dry.
Place the tomatillos on a baking sheet lined with parchment paper. Roast them in the preheated oven for 10-12 minutes, or until they are softened and slightly charred. Let them cool for a few minutes, then chop them into small pieces and set aside.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, whisk the buttermilk, melted butter, and egg until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the roasted tomatillos, shredded cheddar cheese, diced jalapeño (if using), and chopped cilantro until evenly distributed.
Pour the batter into the prepared skillet or baking dish. Smooth the top with a spatula.
Bake in the oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 312.9 g | 114% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 43.0 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1157 mg | 89% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
