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Categories:
yellow cornmeal white flour whole wheat flour sugar salt eggs buttermilk corn oil cream-style corn green chiles green onions Cheddar tomatoes
Viewed: 51 - Published at: 5 years agoIngredients
- 2 1/2 cups yellow cornmeal
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 eggs
- 1 1/2 cups buttermilk
- 1/2 cup corn oil (or canola oil)
- 1 (14-ounce) can cream style corn
- 1 (4-ounce can) chopped green chiles
- 1/3 cup chopped green onions
- 2 cups sharp Cheddar, grated
- 2 or 3 tablespoons sun dried tomatoes, chopped
Method
- Pre-heat oven to 425-degrees F.
- In a large bowl, combine first 5 ingredients and mix together.
- In a separate bowl, beat eggs slightly, and blend into mixture.
- Blend in buttermilk and oil.
- When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
- Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans.
- Pour batter into pans, distribute evenly.
- Bake 30 to 45 minutes.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
- Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
