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12 oz. yellow cornmeal, medium coarse
3 Tbsp. baking powder
5 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
4 oz. frozen corn kernels, thawed
2 large eggs
6 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
3 Tbsp. lard plus extra to coat skillet, melted and at room temperature

Method of Preparation

  1. Preheat oven to 450°F.
  2. In a medium bowl, add cornmeal and sift in baking powder, stir well to combine. Add 4 oz. Cotija Cheese and corn kernels. Stir until corn kernels are coated with the mixture.
  3. In a separate bowl, crack the eggs and whisk for 30 seconds. Add the Sour Cream. Whisk in lard one tablespoon at a time. Continue whisking for an additional minute.
  4. Add the wet ingredients to the dry and stir to combine. Grease a 12”x2’’ cast-iron skillet with lard and place in the oven for 6 minutes.
  5. Remove the skillet from the oven (carefully, as the handle will be hot!). Pour in the batter. Return the skillet to the oven and cook for 15 minutes.
  6. Take the skillet out of the oven. Carefully sprinkle the remaining cheese. Return skillet to the oven and bake for an additional 5 minutes or until the top is golden brown. Transfer cornbread to a cooling rack serve warm or at room temperature.


Notes: Yields 8 wedges.


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