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Barbecue Anytime, Anywhere, in Any Weather
by Mindy Merrell and R. B. Quinn
Loaded Cornbread is the cornbread for a crowd and essential for a big barbecue. Dense and moist with Cheddar cheese, cream-style corn, and buttermilk, it can be baked in advance and cut into neat squares. Unlike traditional skillet cornbread that's best eaten hot out of the oven, Loaded Cornbread travels well and tastes fine at room temperature.
The jalapenos are up to you. Substitute a chopped fresh mild green chile or even a can of them. The other substitution is yogurt for buttermilk. Again, if the batter seems too thick, add a little water.
Makes 16 Servings
~ One 14¾-ounce can cream-style corn
~ 1½ cups buttermilk
~ 1 large egg
~ ¼ cup vegetable oil
~ 2½ cups cornmeal
~ ½ cup all-purpose flour
~ 1 tablespoon baking powder
~ 1 teaspoon kosher salt
~ 2 cups shredded Cheddar cheese
~ 3 fresh jalapeno peppers, seeded and diced
HEAT the oven to 400 °F. Grease a 9 x 13-inch baking pan.
COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.
ADD the cornmeal, flour, baking powder, and salt. Stir until well blended. Fold in the cheese and the jalapenos.
BAKE for 30 to 35 minutes, until golden brown.
Note: You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.
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