Tomato cafe's cornbread

6 servings

Ingredients

Quantity Ingredient
2½ cup Flour
1½ cup Cornmeal
3 tablespoons Baking powder
¼ cup Sugar
¼ cup Melted butter
3 Extra-large eggs, lightly Beaten
2 cups Buttermilk
1 cup Corn kernels (fresh or Frozen, thawed)
1 cup Aged sharp Cheddar cheese, Grated
½ cup Chopped mild green chilis Canned

Directions

Lightly grease a 9-inch baking dish and set aside. In a large mixing bowl, combine the dry ingredients with a whisk. Add all the remaining ingredients and mix until just blended. Spoon the batter into the baking dish. Bake in a preheated 350 degree F oven 40 minutes, or until a tester comes out clean and the top is golden brown. Remove from oven. Cool 15 minutes. Cut into squares to serve. To reheat the cornbread, place in a 350 F oven 15 to 20 minutes, until heated through.

Source: "Taste of Vancouver" (Prepared by Chef Diane Clement) Submitted by: Shirley Goos

From: Sharon Stevens Date: 09-27-94

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