Ingredients:
(STEP
1)1 cup self-rising flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. Salt
1 cup firmly packed Extra-Sharp cheddar cheese
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled slightly
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(STEP 2)
2 cups
frozen whole kernel corn, thawed and drained
2 cups firmly packed Pepper Jack cheese
1 medium red bell pepper, seeded and chopped
1/2 cup green onions, chopped
1 and 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 tsp. salt
Directions: Heat oven to 400 degrees. Butter a 8-inch square baking pan. (USING STEP 1 INGREDIENTS ONLY) In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Mix in cheddar cheese. In a second medium bowl, whisk together buttermilk, eggs and butter. Add buttermilk mixture to cornmeal mixture; stir just until blended. Pour batter into buttered pan. Bake until cornbread is golden and a toothpick inserted into the center comes out clean. Approximately 22 minutes. Cool completely in pan on a baking rack.
Now butter a 13x9-inch baking dish. Cut cooled cornbread into 1-inch cubes and place in a large bowl. (USING STEP 2 INGREDIENTS) In a large, dry pan over Medium-High heat, stir corn until dry. This will take about 3 minutes. Now add the corn, pepper jack cheese, bell pepper and green onions to bowl with cornbread. In another medium bowl, whisk together the buttermilk, enchilada sauce, eggs and salt. Add buttermilk mixture to cornbread mixture. Pour mixture into buttered pan. Cover pan and refrigerate at least 1 hour up to 1 day. Then heat oven to 350 degrees. Bake, uncovered, until it is golden brown and a little crisp. This will take about 1 hour. Let stand 10 minutes before cutting. Not a quicky dish but worth the time to prepare. ~ Chef ~
2 cups firmly packed Pepper Jack cheese
1 medium red bell pepper, seeded and chopped
1/2 cup green onions, chopped
1 and 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 tsp. salt
Directions: Heat oven to 400 degrees. Butter a 8-inch square baking pan. (USING STEP 1 INGREDIENTS ONLY) In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Mix in cheddar cheese. In a second medium bowl, whisk together buttermilk, eggs and butter. Add buttermilk mixture to cornmeal mixture; stir just until blended. Pour batter into buttered pan. Bake until cornbread is golden and a toothpick inserted into the center comes out clean. Approximately 22 minutes. Cool completely in pan on a baking rack.
Now butter a 13x9-inch baking dish. Cut cooled cornbread into 1-inch cubes and place in a large bowl. (USING STEP 2 INGREDIENTS) In a large, dry pan over Medium-High heat, stir corn until dry. This will take about 3 minutes. Now add the corn, pepper jack cheese, bell pepper and green onions to bowl with cornbread. In another medium bowl, whisk together the buttermilk, enchilada sauce, eggs and salt. Add buttermilk mixture to cornbread mixture. Pour mixture into buttered pan. Cover pan and refrigerate at least 1 hour up to 1 day. Then heat oven to 350 degrees. Bake, uncovered, until it is golden brown and a little crisp. This will take about 1 hour. Let stand 10 minutes before cutting. Not a quicky dish but worth the time to prepare. ~ Chef ~
