Tomatillo Cheddar Cornbread
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
18
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 teaspoon cayenne pepper
- 3 cups buttermilk
- 4 eggs
- 6 tablespoons butter, melted
- 2 cups shredded sharp cheddar cheese
- 1⁄2 cup tomatillo salsa
directions
- Preheat oven to 425.
- Spray two 9 inch cake pans with nonstick spray and set aside.
- In one large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper. Stir to mix well.
- In another bowl, whisk together buttermilk, eggs and butter.
- Fold the wet ingredients into the dry ingredients, stirring just until combined.
- Fold in the cheese and salsa.
- Divide the batter between the two pans.
- Place in center of oven and bake for 30 minutes, until center is firm and top is golden.
- Let cool before slicing.
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Reviews
-
I don't usually tamper with a bread recipe, but in this case decided to halve it, since the amounts were even. I baked in a 9 inch pan for about 25 minutes. This is a fluffy bread with a nice browned top. The flavors are fairly subtle and add a nice peppery zing. It will go nicely with the Wintertime Chili I've made for dinner. Roxygirl
RECIPE SUBMITTED BY
Kay D.
Simpsonville, South Carolina