Bluesky Cornbread

This wonderful cornbread was birthed at the late, great, Bluesky Restaurant on the Oregon coast. It goes particularly well with Posole or Chili. It makes a big batch but goes quickly. You can cut the recipe in half easily. Enjoy!

• Ready In: 1 hr 20 mins
• Serves: 28

Ingredients

• 2  cups white flour
• 2  cups  blue cornmeal
• 1⁄2 cup sugar
• 5  teaspoons baking powder
• 2  teaspoons salt
• 2  teaspoons fresh ground pepper
• 2  cups buttermilk
• 1⁄2 cup  of melted butter
• 4  eggs
• 1 (8 ounce) can  sweet corn
• 1 (8 ounce) can  creamed corn
• 1⁄2  chopped green onion
• 4  cups  of grated cheese, your choice (pepperjack and sharp cheddar are our favorites.)

Directions

1. Mix the dry ingredients in a medium bowl till well mixed.
2. Mix together all the wet ingredients but the cheese, in a large mixing bowl till a creamy consistency. Mix in the cheese one cup at a time.
3. Slowly mix the dry ingredients into the wet until just mixed.
4. Pour into a 10 x 15 baking dish that has been treated with cooking spray.
5. Bake at 325 degrees for 40- 45 mins or the center springs back when you touch it.