Mexican Fiesta Green Chile Cornbread |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I made this to go with my vegetarian chili tonight and really enjoyed it! This cornbread has a soft, almost custard like texture. Yum! Adapted from The Everyday Fiesta Cookbook. Ingredients:
1 tablespoon light olive oil (or vegetable oil) |
1 1/2 cups yellow cornmeal |
1/4 cup all purpose flour |
1 teaspoon baking powder |
1 teaspoon sugar |
1 teaspoon salt |
1/4 cup creamed corn |
2 large eggs, lightly beaten |
1 (4 ounce) can chopped green chilies, drained |
2 cups buttermilk |
2 tablespoons melted butter (or margarine or vegetable oil) |
Directions:
1. Preheat oven to 350*F.
2. Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
3. In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
4. Remove the hot pan from the oven; pour in batter.
5. Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
6. Cool 5 minutes before cutting.
7. Enjoy!
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