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Jessica's Chile Corn Bread Recipe

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This recipe for Jessica's Chile Corn Bread, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, October 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
unsalted butter, softener to grease 9-inch cast iron skillet, or a 9X9X2 baking pan.
2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 tsp. baking powder
1 1/4 tsp. salt
1 cup milk
1/2 cup buttermilk
2 eggs
3/4 cup frozen whole kernel corn thawed
1 3 oz. can diced green chiles
1/2 cup unsalted butter, melted

Directions:
Directions:
1.- Preheat oven to 400. Use softened butter to greased cast iron skillet 9X9X2 inch baking pan. 2.- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, buttermilk, eggs, corn, and chiles. 3.- Stir the milk mixture into the cornmeal mixture until almost completely combined, then fold in the melted butter. Take care not to overmix the batter or the bread will be tough. Transfer the batter to the prepared pan. 4.- Bake until top is lightly browned and a wooden toothpick inserted in the center comes out clean ( 30 to 35 minutes for skillet, or 25 to 30 minutes for baking pan. Let cornbread cool slightly before serving.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
45 prep. and baking

 

 

 

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