from our chefs / recipes
2 eggs, 2 cups buttermilk 4 tbl. unsalted butter, melted 1 (4 oz.) can chopped green chilies ½ cup all-purpose flour 1 tsp. baking soda 2 tsp. salt 1 ½ cup cornmeal 2 cups frozen corn, defrosted (or fresh corn, if in season) ¼ tsp. cayenne pepper
Preheat oven to 400°F. Combine all eggs, buttermilk, butter and chilies in a bowl and whisk until combined. Stir in remaining ingredients (you may need to switch to a wooden spoon) until thoroughly combined. Transfer cornbread mix to a greased 9x11” baking pan. Bake 25-30 minutes. Check for doneness by piercing the center with a wooden toothpick. If the toothpick comes out clean, your cornbread is done. Let sit 5-10 minutes before serving and serve with butter and/or honey butter.
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