Mexican  Cornbread

 

1 1/2

cups shredded sharp Cheddar cheese (6 oz)

3/4

cup buttermilk

1/3

cup butter

2

eggs, slightly beaten

1

can (8.5 oz) cream-style corn

1

can (4.5 oz) Old El Paso® chopped green chiles

1

cup cornmeal

1

cup all-purpose flour

1

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

Tweeks: Add chopped onion or chopped green onion to green chiles for sautéing. Fresh ground cornmeal is divine. Have used mild cheddar cheese instead of sharp.

Saute onion and green chili in 1/3 C. of butter. Set aside. In medium sized bowl mix together cornmeal, flour, baking powder, baking soda and salt.  Whisk eggs into buttermilk and add cream-style corn.  Add wet mixture to dry mixture and just stir just until dry mixture is wet.  Fold in sauteed onion and green chiles (including butter) and cheese.

Pour into lightly greased 9X13" baking dish. Bake in preheated 300 degree oven for 1 hr. until golden brown and inserted toothpick (in middle of dish) comes out clean.