6 to 10 servings
Irene
Ingredients
1 cup ground cornmeal
1 cup flour
1 tsp salt
1 tablespoon or more sugar
2 tsps baking powder
1/2 tsp baking soda
1 cup buttermilk
2 large eggs
1 cup cream corn, small can
1 4 oz can green chilies
2 tablespoon canola oil
Instructions
Place a 10 inch cast iron pan in oven and preheat oven to 425F for approximately five minutes. Make sure pan is hot when adding ingredients.
In medium bowl add cornmeal, flour, salt, sugar, baking powder and baking soda. Stir to mix.
In large bowl add buttermilk, eggs, creamed corn and green chilies. Whisk until combined. Add dry ingredients and gently stir until dry ingredients are moistened.
Gently remove cast iron pan from oven. It will be hot. Pour canola oil in pan and tilt to coat pan fully with oil. Gently pour the cornbread mixture into pan. Mixture will sizzle a bit on the edges. Bake 15 to 20 minutes or more at 425F until cooked through or toothpick inserted comes out clean. Enjoy warm.
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