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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Spanish Cornbread Recipe

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This recipe for Spanish Cornbread, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amber Henninger

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. yellow cornmeal
1 1/4 c. flour
1/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 c. canned cream style corn
1 c. well-shaken buttermilk
1 4 oz. can diced green chiles
1/2 c.minced yellow onion
2 eggs
1 c. shredded sharp cheddar cheese
4 T. butter, cut into pieces

Directions:
Directions:
Preheat oven to 400 degrees. In a large mixing bowl whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, combine corn, buttermilk, chiles, onion and egg, and mix well, Stir in cheese. Pour liquid ingredients into dry and stir together just until combined. Heat butter in a 10 inch cast iron skillet in the oven until foamy. Swirl butter to coat pan then stir hot butter into batter. Immediately pour batter into pan. Bake until cornbread is golden brown, about 30 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 mins.
Personal Notes:
Personal Notes:
I didn't have a cast iron skillet so I used a heavy casserole pan. I took this to a potluck andit was very well reeived.I came upon this in an article about the fusion of African and American cooking in the South of the United States, research done for a cookbook, "Jubilee".

 

 

 

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