Ingredients
- 3 cups yellow cornmeal
- 1 cup all-purpose flour
- 6 tablespoons sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon salt
- 1/2 teaspoon cayenne
- 3 cups buttermilk
- 4 eggs
- 6 tablespoons butter, melted
- 2 cups shredded sharp Cheddar
- 1/4 cup tomatillo salsa
- Special Equipment: 2 (9-inch) square cake pans
Directions
Preheat the oven to 425 degrees F. Spray the cake pans with nonstick cooking spray and set aside.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne.
In a separate bowl, whisk together the buttermilk, eggs and the butter. Mix the wet ingredients into the dry, stirring until well combined. Fold in the Cheddar, and salsa, and divide the batter between the 2 pans.
Place in the top half of the oven and bake for 30 minutes, until the center is firm to the touch and top is golden. Remove from oven, let cool and slice.
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By walkinlooove
Hartford, CT
on August 16, 2011
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Love this cornbread, although I replace the 1/4 cup of tomatillo with a 1/4 cup of honey. I find that it's usually done within 15 minutes, not 30--so watch it carefully in your oven! Comes out very moist and flavorful--it's always a hit!
By wga
on May 06, 2011
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This is the best and easiest recipe for cornbread that I have ever made and I have tried many. I made it for Cinco De Mayo and everyone loved it. Since the tomatillo salsa and the cayenne don't give it much heat, I stirred about 1/4 teaspoon of red pepper flakes into the batter and it added just the right amount of kick to the taste.
By westsideSVS
los angeles
on October 11, 2009
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I made this today to go along with some chili I served for friends on Football Sunday. It went along well with chili. I found the recipe very easy to follow and I was quite satisfied with the result. In hindsight I would have used more of the tomatillo sauce and maybe some minced jalapenos to give it some kick.
One thing I found odd from the recipe is that I took it out 14 mins early and it was just fine! I don't know if it's my oven, but it was firm and golden brown after just 16 mins.
Read all 11 reviews