Tomatillo Cheddar Cornbread
- Reviews 2
Ready In: 40 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off