Tomatillo Cheddar Cornbread
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cups
Yellow Cornmeal1 cup
All-Purpose Flour6 tbsps
Sugar4 tsps
Baking Powder2 tsps
Baking Soda1 tbsp
Salt1 tsp
Cayenne3 cups
Buttermilk4
Eggs6 tbsps
Butter (melted)2 cups
Shredded Sharp Cheddar1 cup
Tomatillo SalsaDirections:
1
Special equipment: 2 (9-inch) square cake pans Preheat the oven to 425 degrees F
2
Spray the cake pans with nonstick cooking spray and set aside
3
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne
4
In a separate bowl, whisk together the buttermilk, eggs and the butter
5
Mix the wet ingredients into the dry, stirring until well combined
6
Fold in the Cheddar, and salsa, and divide the batter between the 2 pans
7
Place in the top half of the oven and bake for 30 minutes, until the center is firm to the touch and top is golden
8
Remove from oven, let cool and slice