Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies
- 1 cup shredded cheddar cheese
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the corn, tomatoes, green chilies, and shredded cheddar cheese.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 315
- Fat: 14g
- Carbohydrates: 39g
- Protein: 9g
Substitutions for ingredients:
- Yellow cornmeal can be substituted with white cornmeal.
- All-purpose flour can be substituted with whole wheat flour.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Whole kernel corn can be substituted with creamed corn.
- Diced tomatoes can be substituted with tomato sauce.
- Shredded cheddar cheese can be substituted with any type of shredded cheese.
Variations:
- Add cooked ground beef or sausage for a meatier version.
- Add diced bell peppers or onions for extra flavor.
- Add a can of black beans for added protein.
Tips and tricks:
- Make sure to drain the canned corn, tomatoes, and green chilies before adding them to the mixture.
- Don't overmix the batter, as it can result in a tough texture.
- Serve with a dollop of sour cream or salsa on top.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Top with chopped cilantro or green onions for added color.
Garnishes:
- Sour cream
- Salsa
- Chopped cilantro
- Green onions
Pairings:
- Chili
- Grilled chicken
- Roasted vegetables
Suggested side dishes:
- Green salad
- Garlic bread
- Roasted potatoes
Troubleshooting advice:
- If the cornbread is too dry, try adding a bit more milk to the batter.
- If the cornbread is too wet, try baking it for a few more minutes.
Food safety advice:
- Make sure to cook the cornbread casserole to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Cornbread has been a staple in Southern cuisine for centuries, dating back to Native American tribes who used corn as a staple crop.
Flavor profiles:
- Sweet
- Savory
- Cheesy
- Spicy
Serving suggestions:
- Serve as a main dish with a side salad.
- Serve as a side dish with grilled meats or roasted vegetables.
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