Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 can (4 ounces) diced green chilies, drained
- 1 cup shredded cheddar cheese
Special equipment needed:
- 9-inch square baking pan
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan and set aside.
2. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Whisk or stir to combine.
3. In another bowl, beat the eggs. Add the buttermilk and vegetable oil and whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the green chilies and shredded cheddar cheese.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 9-inch square pan yields 9 servings
Nutritional information:
- Calories per serving: 231
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 57mg
- Sodium: 582mg
- Total carbohydrates: 23g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 8g
Substitutions for ingredients:
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added to it.
- You can use any type of shredded cheese you prefer, such as pepper jack or Monterey jack.
Variations:
- Add 1/2 cup of canned corn kernels for extra texture and sweetness.
- Substitute the green chilies with diced jalapenos for a spicier version.
- Use a muffin tin instead of a square baking pan to make individual servings.
Tips and tricks:
- Don't overmix the batter, as this can result in tough cornbread.
- For a golden brown crust, preheat the baking pan in the oven before adding the batter.
- Serve the cornbread warm with butter or honey.
Storage instructions:
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the cornbread in foil and bake in a 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
- Cut the cornbread into squares and arrange on a platter.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Sliced jalapenos
- Sour cream
Pairings:
- Serve with chili or soup for a hearty meal.
- Pair with a salad for a lighter meal.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Coleslaw
Troubleshooting advice:
- If the cornbread is too dry, try adding a little more buttermilk or oil to the batter.
- If the cornbread is too moist, try baking it for a few more minutes or reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to cook the cornbread to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor profiles:
- Savory
- Cheesy
- Mildly spicy
Serving suggestions:
- Serve warm with butter or honey.
- Top with sour cream and sliced jalapenos for a Tex-Mex twist.
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