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This recipe uses the following spices:

Southwest Cornbread


1 cup cornmeal
1 cup flour
1 Tbsp. baking powder
1½-2 Tbsp. The Spice Hunter California Cilantro
1 egg
1 cup milk
1 cup creamed corn
1 small onion, chopped
1-2 jalapeño peppers, seeded and minced
¼ cup butter
½ cup cheddar cheese, grated
½ tsp. salt (optional)


In a bowl, combine dry ingredients. In another bowl, beat egg slightly and add milk and corn. Sauté onion and jalapeño in a skillet with butter until onion is translucent. Add milk mixture, onion mixture, and cheese to dry ingredients. Stir until well combined. Pour into a well-buttered 8" square pan. Bake at 400°;F for 35-40 minutes or until a toothpick inserted in the center comes out clean.