Mexico Green Chile Cornbread
Makes 9 (3-inch)
Preheat oven to
400° F. Butter a 9 x 9-inch pan.
low heat, in a small saucepan, pour in the buttermilk, and then add the
chiles and onion. Cook for a
Take pan off the
heat and allow the mixture to cool for 10 minutes.
In a bowl, now mix the eggs and cheese together.
Then add the buttermilk mixture.
a large mixing bowl, combine the cornmeal, flour, sugar, baking soda, baking
powder, salt, and garlic powder. Then pour in the buttermilk - cheese ingredients.
Quickly mix all ingredients but do not overwork the mixture.
Pour batter into the buttered pan.
want to bake cornbread for 40 minutes, or until it turns golden brown.
Insert a toothpick into the center.
You want it to come out clean.
slightly, slice, and serve hot. You
can serve at room temperature. Serve
would like to serve this hot, you can bake an hour or two before leaving.
Then put the bread in a thermal container.
if you want to keep it cold, just wrap cooled bread in plastic wrap.
Just slice at the picnic or tailgate site and everyone enjoy.