INGREDIENTS:
- 6 tablespoons melted butter or vegetable oil
- 1 cup cornmeal
- ¾ cup flour
- 3 tablespoons sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1½ cups buttermilk
- 1 cup salsa verde
- 2 cans of preferred chili, 16 ounces each
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoons of Sriracha or to taste
- 1 cup shredded cheese, any kind
- chopped cilantro, for garnish
INSTRUCTIONS:
- Preheat oven to 400 degrees Fahrenheit.
- Lightly oil 10 inch skillet. Set aside.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt.
- In a large measuring cup or small bowl, melted butter or vegetable oil, eggs and buttermilk.
- Pour the buttermilk mixture into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the oiled skillet.
- Bake for 20-22 minutes.
- Meanwhile, in a medium bowl combine salsa verde, onion powder, garlic powder, cumin and Sriracha.
- Chop onion and shred cheese. Set aside.
- After about 20 minutes, reduce heat to 350 degrees Fahrenheit and remove skillet from oven.
- With a fork, poke holes all over the cornbread and pour chili mixture on the top of the cornbread.
- Sprinkle onions over the chili and cover with shredded cheese.
- Return to oven and bake for about 15 min or until cheese is melted.
- Remove skillet from oven and garnish with chopped cilantro.
- Let cool for 5 to 10 minutes before serving.
- Enjoy...preferably with an icy cold beer.
Source: I bake he shoots
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