Thursday, January 08, 2009

Green Chile Cornbread

I made this to go with White Chicken Chili for dinner. They were really good together!

1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
16 oz can of diced green chiles

Preheat oven to 400°F. Grease bottom and sides of a 8 X 8 brownie pan.
Whisk cornmeal and next 5 dry ingredients in medium bowl to blend.
Stir in cheese.
Whisk buttermilk, eggs and butter in another medium bowl to blend.
Add egg mixture to dry ingredients and stir just until blended.
Mix in chilies. Transfer batter to prepared pan.
Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 40 minutes.
Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely.


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