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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a great savory cornbread. Goes well with my Mexican Black bean soup as well as barbeque dishes. Ingredients:
6 ounces sharp cheddar cheese, shredded |
3/4 cup buttermilk |
1/3 cup canola oil |
2 eggs, slightly beaten |
1 (8 1/2 ounce) can cream-style sweet corn |
1/4 cup green chili, chopped |
1 cup cornmeal |
1 cup flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 375 degrees.
2. Generously grease 1 1/2 quart casserole dish (I use non-stick cooking spray).
3. In large bowl, combine cheese, buttermilk, oil, eggs, corn, and chiles. Mix well.
4. In small bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
5. Add dry ingredients to liquid ingredients and stir just until moistened.
6. Pour into greased dish and bake 40-50 minutes until deep golden brown and toothpick inserted in center comes out clean.
7. Cool 10 minutes and serve warm.
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