Sriracha Cornbread is a great way to add a burst of flavor to your favorite soup or chili.
One thing I find myself doing more and more often these days is taking prepackaged foods and making a homemade version. Most of the time the from scratch version is cheaper, tastier, and better for you.
Awhile back I saw a sriracha cornbread mix at the grocery store and was intrigued. I ended up not getting it because it had sugar in it and I am not a fan of sweet cornbread. It got my wheels turning and I knew I could easily make it at home.
10 minPrep Time
23 minCook Time
33 minTotal Time
- 1 cup cornmeal
- 1 cup all purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cup buttermilk
- 1 egg
- 2 to 4 Tablespoons sriracha hot sauce
- 1/4 cup vegetable oil
- Preheat oven to 425 degrees
- Grease an 8 inch baking dish or oven proof skillet
- Combine the cornmeal, flour, baking powder, and salt in a large bowl
- Whisk together the buttermilk, egg, sriracha, and oil together
- Pour into the dry ingredients and stir until just combined
- Pour the batter into the prepared baking dish and bake for 20 to 23 minutes
I used two tablespoons of hot sauce in the cornbread and it was not very spicy but it had the sriracha flavor. If you want a spicier dish add in 4 Tablespoons of sriracha.
This would be fabulous with hearty two bean chilli, Southwestern Potato Soup, or Southwestern Pinto Bean Soup. I think, though, that my absolute favorite way to eat this or pretty much any cornbread is piping hot and slathered with butter. It doesn’t get much better than that.