Ingredients
- 2 1/2 cups yellow cornmeal
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 eggs
- 1 1/2 cups buttermilk
- 1/2 cup corn oil (or canola oil)
- 1 (14-ounce) can cream style corn
- 1 (4-ounce can) chopped green chiles
- 1/3 cup chopped green onions
- 2 cups sharp Cheddar, grated
- 2 or 3 tablespoons sun dried tomatoes, chopped
Directions
Pre-heat oven to 425-degrees F.
In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
Bake 30 to 45 minutes.
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By patzuk_7596667
Sebastian, FL
on October 19, 2012
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I added 1 tbsp. baking powder . 1 Tbsp salt is way too much. Next time I will cut the salt to 1 tsp. I used jalapeno pepper instead of green chilies. Next time I would cut the recipe in half for my family.
By amsinwi_7525105
East Troy, WI
on April 22, 2007
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This wasn't the worst corn bread but certainly not the best. Not sure I would go out of my way to make this again.
By DebKinBCLA
Bossier City, LA
on March 11, 2007
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Warning! This recipe has no leavening other than some buttermilk. I noticed this and added 8 teaspoons baking powder, which still wasn't enough. I have been searching for a good Mexican-style cornbread recipe, and this one had most of the ingredients I thought would accomplish that. However, it is very "packy" and dense. I think it still has potential. Next time I will use 2 1/2 cups cornmeal, 2 1/2 cups flour and 10 teaspoons of baking soda. I made this recipe exactly as directed, but there is just too much cornmeal vs. flour.
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