Ingredients
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1 tablespoon light olive oil (or vegetable oil)
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1 1/2 cups yellow cornmeal
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1/4 cup all purpose flour
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1 teaspoon baking powder
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1 teaspoon sugar
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1 teaspoon salt
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1/4 cup creamed corn
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2 large eggs, lightly beaten
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1 (4 ounce) can chopped green chilies, drained
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2 cups buttermilk
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2 tablespoons melted butter (or margarine or vegetable oil)
Instructions
- Preheat oven to 350*F.
- Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
- In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
- Remove the hot pan from the oven; pour in batter.
- Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
- Cool 5 minutes before cutting.
- Enjoy!