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Southwest Cornbread

Yield Makes 9 servings
Notes: For bread that is sweeter and more tender, use 1/3 cup of sugar in step 1.

Ingredients

  • 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

Nutrition Information

  • calories 243
  • caloriesfromfat 37 %
  • protein 7.6 g
  • fat 10 g
  • satfat 5.8 g
  • carbohydrate 30 g
  • fiber 1.6 g
  • sodium 567 mg
  • cholesterol 74 mg

How to Make It

  1. 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.

  2. 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.

  3. 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).

  4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.