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Receta Buttermilk Cornbread with Green Chilies and Cheese

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3 votos | 3825 views

It’s hard to stop at just one serving of this, so if you have a hungry crowd coming, double the recipe! I love to bake cornbread in a cast iron skillet to get that crispy crust, but a 9" square baking pan will make good cornbread too.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12
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Ingredientes

Cost per serving $0.32 view details

Direcciones

  1. Set oven to 425 degrees F. Grease the bottom and ½ inch up the sides of 9" square baking pan; set aside. (Note: When using a 9" or 10" cast iron pan, grease it and place in the oven the last few minutes of your cornbread preparation so it’ll be piping hot when the batter goes in, make a nice crust on bottom and shorten baking time.)
  2. In medium mixing bowl stir together the flour, corn meal, sugar, baking powder, baking soda and salt. Make a well in the center of dry mixture; set aside.
  3. In another bowl beat the eggs. Add the buttermilk, oil, green chilies, optional jalapenos, and cheese, stirring well.
  4. Pour egg mixture all at once into dry mixture ; stir just until moistened.
  5. Spoon batter into prepared pan. Bake 20-25 minutes or til toothpick tests clean in center. (If you use a preheated cast iron skillet, baking time will be shortened to about 15 minutes.)
  6. Cool on wire rack. Cut square cornbread into 3 equal sections one direction, and then 4 equal sections the opposite direction to make 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 76g
Recipe makes 12 servings
Calories 195  
Calories from Fat 79 41%
Total Fat 8.93g 11%
Saturated Fat 2.71g 11%
Trans Fat 0.12g  
Cholesterol 42mg 14%
Sodium 364mg 15%
Potassium 107mg 3%
Total Carbs 22.39g 6%
Dietary Fiber 0.9g 3%
Sugars 3.8g 3%
Protein 6.13g 10%
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Evaluaciones

  • Bobby Lovera
    Very Tasty!
    I used Jalapeno and a touch of honey instead of sugar.
    Yo he cocinado/probado esta receta
    Esta es una variación

    Comentarios

    • myra byanka
      01 de Diciembre de 2012
      Hi,

      Your wonderful recipe turned out great. I used tabasco instead of jalapenos, with extra sharp white cheddar. Yum.

      Myra

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