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Mexican Cornbread
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| 1 cup | flour |
| 1 cup | cornmeal |
| 1/4 cup | sugar |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1 fresh corn on the cob (or 1 cup frozen corn, defrosted) | |
| 2 | eggs |
| 1/3 cup | butter, melted, (plus 1 tablespoon for greasing the pan) |
| 1 cup | buttermilk |
| 1 can | mild green chiles, drained |
| 1/4 cup | diced red pepper |
| 1 cup | sharp cheddar cheese |
Instructions
Preheat oven to 375 degrees.
In a bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together egg, buttermilk and melted butter.
Add 1 tablespoon butter to a a 10" cast iron skillet and place in the oven.
Meanwhile, pour the buttermilk mixture into the corn meal and stir just until most of the mix is moist. Add in chiles, peppers & 1/2 cup cheese.
Ready to bake!
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