Ingredients and Weight:
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup sour cream
- 2 large eggs
- 1/2 cup melted unsalted butter
- 1 (15 ounce) can creamed corn
- 1 (4 ounce) can diced green chiles, drained
- 1 (10 ounce) can diced tomatoes with green chiles, undrained
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, sour cream, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the creamed corn, green chiles, and undrained tomatoes.
- Pour the batter into the prepared baking dish and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Nutritional Information:
Calories: 260
Fat: 9g
Carbohydrates: 40g
Protein: 8g
Dish Characteristics:
- Savory and slightly spicy
- Moist and crumbly texture
- Perfect for a side dish or appetizer
User Comments:
- "This cornbread is so delicious! The combination of flavors is perfect."
- "I love the slight kick from the green chiles."
- "This recipe is easy to follow and turns out great every time."
Special Precautions and Tips:
- Make sure to use fresh buttermilk for the best flavor.
- Do not overmix the batter, as this will result in a tough cornbread.
- This recipe can be made ahead of time and reheated before serving.
