Tomatillo Cheddar Cornbread

13 ingredients
7 steps

Ingredients

  • 3 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 6 tablespoons sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne
  • 3 cups buttermilk
  • 4 eggs
  • 6 tablespoons butter, melted
  • 2 cups shredded sharp Cheddar
  • 1/4 cup tomatillo salsa
  • Special Equipment: 2 (9-inch) square cake pans

Directions

  1. 1
    Preheat the oven to 425 degrees F. Spray the cake pans with nonstick cooking spray and set aside.
  2. 2
    In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne.
  3. 3
    In a separate bowl, whisk together the buttermilk, eggs and the butter.
  4. 4
    Mix the wet ingredients into the dry, stirring until well combined.
  5. 5
    Fold in the Cheddar, and salsa, and divide the batter between the 2 pans.
  6. 6
    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.
  7. 7
    Remove from oven, let cool and slice.

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