Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| 1½ cup | Cornmeal |
| 3 tablespoons | Baking powder |
| ¼ cup | Sugar |
| ¼ cup | Melted butter |
| 3 \N | Extra-large eggs, lightly Beaten |
| 2 cups | Buttermilk |
| 1 cup | Corn kernels (fresh or Frozen, thawed) |
| 1 cup | Aged sharp Cheddar cheese, Grated |
| ½ cup | Chopped mild green chilis Canned |
Lightly grease a 9-inch baking dish and set aside. In a large mixing bowl, combine the dry ingredients with a whisk. Add all the remaining ingredients and mix until just blended. Spoon the batter into the baking dish. Bake in a preheated 350 degree F oven 40 minutes, or until a tester comes out clean and the top is golden brown. Remove from oven. Cool 15 minutes. Cut into squares to serve. To reheat the cornbread, place in a 350 F oven 15 to 20 minutes, until heated through.
Source: "Taste of Vancouver" (Prepared by Chef Diane Clement) Submitted by: Shirley Goos
From: Sharon Stevens Date: 09-27-94