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!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or a square baking dish and set aside.

Step 2

Peel the husks off the tomatillos and rinse them under warm water to remove the sticky residue. Pat them dry.

Step 3

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.

Step 4

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.

Step 5

In a separate bowl, whisk the buttermilk, melted butter, and egg until well combined.

Step 6

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 7

Fold in the roasted tomatillos, shredded cheddar cheese, diced jalapeño (if using), and chopped cilantro until evenly distributed.

Step 8

Pour the batter into the prepared skillet or baking dish. Smooth the top with a spatula.

Step 9

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.

Step 10

Let the cornbread cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1059.6g)

Amount per serving	% Daily Value*
Calories	2469.2

Total Fat 109.2g	0%
Saturated Fat 62.2g	0%
Polyunsaturated Fat 2.4g
Cholesterol 495.5mg	0%
Sodium 3186.5mg	0%
Total Carbohydrate 312.9g	0%
Dietary Fiber 22.5g	0%
Total Sugars 43.0g
Protein 71.8g	0%

Vitamin D 204.6IU	0%
Calcium 1157.2mg	0%
Iron 14.2mg	0%
Potassium 1553.2mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 11.4%

Carbs: 49.6%