Notes: For bread that is sweeter and more tender, use 1/3 cup of sugar in step 1.
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
1 can (4 oz.) chopped green chilies
3/4 cup (3 oz.) coarsely shredded jack cheese
1 tablespoon sugar
1 tablespoon chili powder
How to Make It
In a bowl, mix flour, cornmeal, 2 tablespoons sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Stir green chilies and cheese into egg mixture. Pour liquids into flour mixture and stir just until evenly moistened.
Scrape batter into a buttered 8-inch square pan and spread smooth. In a small bowl, combine chili powder and remaining 1 tablespoon sugar; sprinkle over batter in pan.
Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.
Very good cornbread. I increase the sugar to 1/3 cup like the recipe recommended which made for a very moist and sweet bread. Loved the chiles. May add a little more cheese next time. Delicious! I will make again.
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