Home-Made Corn Bread
By Jenny Jones
1 cup flour
1 cup yellow cornmeal
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup buttermilk
4 tbsp unsalted butter (melted)
1 egg
1 can (4 1/2 oz.) diced green chilies, drained
1 cup frozen corn kernels, thawed
1/2 cup shredded cheddar cheese
Heat oven to 375 degrees. Coat a 10 inch cast iron or oven proof
skillet with vegetable shortening. In large bowl combine flour,
cornmeal, sugar, baking powder, baking soda, and salt. In medium
bowl whisk together buttermilk, melted butter and egg; stir in chilies,
corn, and cheese. Add buttermilk mixture to dry
ingredients. Stir until moistened. Transfer batter to
prepared skillet. Bake corn bread until wooden pick comes out
clean, about 20-23 minutes. Cool 5 minutes and serve warm.
