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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 28 |
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This wonderful cornbread was birthed at the late, great, Bluesky Restaurant on the Oregon coast. It goes particularly well with Posole or Chili. It makes a big batch but goes quickly. You can cut the recipe in half easily. Enjoy! Ingredients:
2 cups white flour |
2 cups blue cornmeal |
1/2 cup sugar |
5 teaspoons baking powder |
2 teaspoons salt |
2 teaspoons fresh ground pepper |
2 cups buttermilk |
1/2 cup of melted butter |
4 eggs |
1 (8 ounce) can sweet corn |
1 (8 ounce) can creamed corn |
1/2 chopped green onion |
4 cups of grated cheese, your choice (pepperjack and sharp cheddar are our favorites.) |
Directions:
1. Mix the dry ingredients in a medium bowl till well mixed.
2. Mix together all the wet ingredients but the cheese, in a large mixing bowl till a creamy consistency. Mix in the cheese one cup at a time.
3. Slowly mix the dry ingredients into the wet until just mixed.
4. Pour into a 10 x 15 baking dish that has been treated with cooking spray.
5. Bake at 325 degrees for 40- 45 mins or the center springs back when you touch it.
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