Chef Talk: Lolita Cocina's "Crack" Cornbread

Stephanie Webster

Executive Chef, Juan Manuel Reyes, of Lolita Cocina & Tequila Bar in Greenwich, came to Byram by way of Mexico City and several prestigious restaurants in Manhattan. His passion for the bold bright flavors of Mexican cuisine is felt throughout Lolita’s menu, and he has a unique ability to create comfort food with a kick. 

When we recently dined at Lolita Cocina (review coming soon) we couldn't help but audibly kvell over his delicious cornbread. The version on the menu is bathed in garlic butter, but I think it's fair to say that if you drizzle a little melted butter or honey over this side dish, you'll have some happy guests. Enjoy. 


Lolita Cocina Cornbread Recipe

Yield: 1 sheet trays (approximately 13" x 18")


1 1/2 lb sugar 

3/4 lb shortening 

3/4 oz salt 

6 eggs 

1/4 gallon milk 

1 1/2 lb cornmeal 

1 1/2 lb pastry flour 

1 1/2 oz baking powder


Cream together sugar, shortening and salt.

Add eggs one at a time.

Add milk then cornmeal. Mix well until incorporated.

Sift together flour and baking powder. Add to mixture. Mix until smooth.

Spray 2 sheet trays with cooking spray and divide batter between the two. Smooth with spatula.

Bake at 325 degrees for 15 minutes or until golden brown and cooked through.