Tomato Cafes Cornbread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Flour,
1 1/2 cup: Cornmeal,
3 tbsp: Baking powder,
1/4 cup: Sugar,
1/4 cup: Melted butter,
3: Extra-large eggs, lightly Beaten
2 cup: Buttermilk,
1 cup: Corn kernels, fresh or Frozen, thawed
1 cup: Aged sharp Cheddar cheese, Grated
1/2 cup: Chopped mild green chilis Canned,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp