6oz.(1 1/2 cups )shredded sharp Cheddar Cheese
3/4 cup buttermilk
1/3 cup oil
2 eggs ,slightly beaten
1(8.5-oz)can cream style corn
1(4-oz) can chopped green chiles
1 cup cornmeal
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
- Heat oven to 375o f. Generously grease pan1 11/2 quart casserole. In large bowl, combine cheese,oil,eggs,corn and chiles; blend well.
- In small bowl, combine cornmeal,flour,baking powder, baking soda and salt; mix well. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into greased casserole.
- Bake at 375oF. for 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes;remove from casserole. Serve warm.
First variation I used diced jalepenos instead of the chiles, montery and mild cheddar cheese and cream style corn.
Second variation I used diced jalepenos , sharp cheddar cheese and regular corn out of the can.
I messed up the temperature on the the First one so the second of course will be my favorite!