Cornbread popular vote winner: Cal-Mex Buttermilk Cornbread
DUTCH OVEN AMIGO'S
Ingredients:
2 cups White Cornmeal
2 cups All-purpose flour
4 teaspoons baking powder
2/3 teaspoon baking soda
1 teaspoon salt
4 tablespoons sugar
1 jalapeno (finely chopped)
1/2 Anaheim pepper (finely chopped)
1 cup canned com kernels, drained
1 cup (40z) shredded cheese (2 different kinds or mexi blend) 1 2/3 cups buttermilk
2 large eggs
7 tablespoons butter
Preparations:
Coat Dutch Oven with vegetable oil
12 inch DO 18 coals on top 7 coals on bottom
Heat DO to about 350 degrees
In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, com kernels and cheese.
In another mixing bowl, whisk together the buttermilk, eggs, and the melted butter. Stir into the dry ingredients until well moisten .Spread the batter in the DO.
Bake for about 30 to 35 minutes or until lightly brown and firm
Turn lid 1/4 turn one way and the base 1/4 turn the other every 5 to 10 minutes So you won't have any hot spots.
