2 1/2 c Flour
1 1/2 c Cornmeal
3 tb Baking powder
1/4 c Sugar
1/4 c Melted butter
3 Extra-large eggs, lightly
-Beaten
2 c Buttermilk
1 c Corn kernels (fresh or
-Frozen, thawed)
1 c Aged sharp Cheddar cheese,
-Grated
1/2 c Chopped mild green chilis
-Canned
Lightly grease a 9-inch baking dish and set aside. In a large mixing
bowl, combine the dry ingredients with a whisk. Add all the remaining
ingredients and mix until just blended. Spoon the batter into the
baking dish. Bake in a preheated 350 degree F oven 40 minutes, or
until a tester comes out clean and the top is golden brown. Remove
from oven. Cool 15 minutes. Cut into squares to serve. To reheat the
cornbread, place in a 350 F oven 15 to 20 minutes, until heated
through.
Yields
6 Servings