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“I found this recipe in my packet of Penzeys Taste of Mexico spices. This cornbread has great texture and flavor. This is a great alternative to the usual chili or Mexican cornbread with corn.”

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Grease a 10 inch cast iron skillet.
  3. Stir Ancho Chili Pepper and Mexican Oregano into 1/3 cup hot water, set aside for 5 minutes.
  4. Combine flour, cornmeal, baking soda, baking powder and salt in a mixing bowl. Stir with a fork to blend.
  5. In a small bowl, lightly mix buttermilk, egg, oil, honey and water with Ancho and Oregano. Add to dry mix, stir to blend.
  6. Spread evenly into greased skillet.
  7. Bake about 20 minutes or until a toothpick comes out clean.
  8. Remove from oven, add shredded cheese and serve hot.
  9. For a spicier cornbread, add 1/4 - 1/2 teaspoons ground Chipotle peppers to the mix.

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