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Double-Corn Tex-Mex Cornbread with
Cheese and Green Chiles



Stonewall Kitchen, LLC
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"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."

~ James Beard

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Double-Corn Tex-Mex Cornbread with
Cheese and Green Chiles

Fine Cooking Archives

5 ounces (1 cup) stone-ground
yellow cornmeal
4 1/2 ounces (1 cup)
unbleached flour
3/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1 egg
2 tablespoons sugar
1/4 cup vegetable oil;
more for the pan
1 1/4 cups buttermilk
1 ounces (2 tablespoons) butter
1 cup grated extra-sharp
Cheddar (4 ounces)
Fresh kernels cut from 2 ears
corn (1 1/2 cups)
3 tablespoons finely diced
serrano or jalapeños

Preheat oven to 375 degrees F.
In a bowl mix the cornmeal, flour, salt, baking soda and baking powder.
In a separate bowl, whisk together the egg, sugar, oil and buttermilk.
Coat a 10-inch cast-iron skillet with oil and set it over medium heat.
Add the butter. As the skillet heats, quickly stir together the dry and
wet ingredients in a bowl, using just enough strokes to combine. Don't
beat or whisk. Stir in the cheese, corn and chiles.
When the butter has melted and the pan is quite hot, scrape the batter
into it; the batter should sizzle as it goes into the pan. Immediately
transfer the skillet to the oven. Bake until light brown around the
edges, about 25 minutes. Cut into wedges and serve warm.

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