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Tlatelolco Cornbread

Tlatelolco Cornbread

This is a hearty and filling cornbread that could almost be a meal in itself. The smoky and slightly hot Tlatelolco rub has some salt in it, so be careful not to oversalt it. A hint of sugar brings out the sweetness of the corn.


  • ½ cup poblano pepper, diced
  • ¾ cup corn kernels
  • Oil for frying
  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp Tlatelolco rub, ground
  • ½ tsp salt
  • 1 tsp sugar
  • 1 cup grated cheddar cheese
  • 2 Tbsp melted butter (plus more for lining pan)
  • 2 eggs
  • 3 cups milk


  1. 1

    Preheat oven to 425 F.

  2. 2

    Heat oil in a pan on medium. Add peppers and sautée for 2-3 minutes until the soften. Add corn and sautée for another 3-4 minutes. Remove vegetables from heat and set aside to cool.

  3. 3

    Combine the dry ingredients in a large bowl. Set aside.

  4. 4

    Beat eggs and milk together in a small bowl.

  5. 5

    Add the grated cheese and vegetables to the dry ingredients and mix well. Add the melted butter, milk and eggs and incorporate gently.

  6. 6

    Line a baking pan with butter and pour in the batter. Make sure it is relatively flat on top for even cooking.

  7. 7

    Place in the oven and bake for 30-40 minutes until a knife inserted in the center comes out dry.