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Receta Buttermilk Cornbread with Green Chilies and Cheese
by Salad Foodie

Buttermilk Cornbread with Green Chilies and Cheese

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.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Southern/soul food
Tiempo para Cocinar: Raciónes: 12

Va Bien Con: soups, chili, mexican food

Ingredientes

  • 1 cup flour
  • 1 cup cornmeal (I used Bob's Red Mill 100% Whole Grain Cornmeal for the extra crunch and fiber)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup cooking oil
  • 4 ounces canned diced green chillies, drained
  • 1-2 tablespoons canned jalapenos drained and minced (optional)
  • 1 cup shredded cheddar cheese or Monterey Jack cheese

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.