Ingredients Jump to Instructions ↓

  1. 6 tablespoons unsalted butter (3/4 stick)

  2. 2 large eggs

  3. 2 cups whole milk

  4. 2 teaspoons kosher salt

  5. 1 teaspoon granulated sugar

  6. 1 tablespoon baking powder

  7. 1 teaspoon baking soda

  8. 2 cups drained golden hominy

  9. 1 small jalapeño , seeds removed and minced

  10. 1 1/2 cups all-purpose flour

  11. 1 cup plus 2 tablespoons stone-ground yellow cornmeal

Instructions Jump to Ingredients ↑

  1. Heat the oven to 425°F and arrange a rack in the middle. Heat a cast iron skillet over medium-low heat and melt butter until foaming; remove the skillet from heat and reserve butter. Combine eggs, milk, salt, sugar, baking powder, and baking soda in a large bowl and mix until smooth. Add hominy, jalapeño, flour, 1 cup of the cornmeal, and all but 1 tablespoon of the melted butter and stir until the mixture becomes liquid (it should resemble pancake batter). Sprinkle remaining 2 tablespoons cornmeal over the bottom of the still-warm skillet, pour in the batter, and bake until a toothpick inserted into the center of the bread comes out clean, about 25 to 35 minutes.


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