back to notes

California Cornbread

1 cup (250 ml) yellow cornmeal
1/2 cup (125 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/4 cup (60 ml) sugar
2 eggs
8 Tbs (120 ml) butter, cut into small pieces
1 can (15 oz, 425 g) cream style corn
1 can (8 oz, 250 g) green chili peppers, drained and diced
1/2 cup (125 ml) milk
1/2 cup grated Monterey Jack or Cheddar cheese

Combine the cornmeal, flour, baking powder, and sugar in a bowl. In a
separate bowl cream the eggs and butter until light and fluffy. Add
the corn, chili peppers, milk, and cheese and stir to combine. Add
the dry ingredients and stir just enough to mix well. Pour into a
greased 8-inch (20 cm) square baking pan and bake in a preheated 350F
(180C) oven for 60 to 70 minutes, until a toothpick inserted in the
center comes out clean. Remove from pan and cut into squares. Serves
8 to 10.