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Title: Tomato Cafe's Cornbread
Categories: Bread Corn
Yield: 6 Servings
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.
Source: "Taste of Vancouver" (Prepared by Chef Diane Clement) Submitted by: Shirley Goos From: Randy Rigg Date: Sun, 09-2
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