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 raye.a.hernande...
Houston, TX
on February 20, 2013
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Yummy recipe. I doubled the salsa and added a handful of frozen corn to make it pretty. Very good.
By nyc2011
on January 30, 2013
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This was ok (correct texture, but not wonderful. It was pretty bland, and you could not taste the salsa or cheese. Also, it was a bit dry for our liking. Next time, I would add more butter, jalapenos, and increase the amount of cheese. Will probably keep looking for a better cornbread recipe, unfortunately!
By pdigs@fuse.net
Cincinnati, OH
on October 05, 2012
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Since there was only 4 of us for dinner, I cut this recipe in half, but still used 1/4 cup of the tomatillo salsa. It was the best cornbread we ever ate! It will be the only cornbread I ever make from now on!
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