Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups plain yellow cornmeal
  • 1 cup all purpose flour
  • 1 Tbsp baking powder, plus 1 tsp
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 2 cups shredded sharp cheddar cheese
  • 1/2 lb bacon (cooked and crumbled, reserve 2 Tbsp drippings)
  • 1 bunch green onion (chopped)
  • 1 14.5 oz can cream style corn
  • 1 cup buttermilk
  • 1/2 cup butter (melted)
  • 3 large eggs
  • 1 4 oz can chopped green chilies (drained)

Instruction

  • Preheat oven to 375°F. Brush sides and bottom of a 10 inch cast iron skillet or similar with 2 Tbsp reserved bacon drippings.
  • In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder.
  • Add cheese, bacon and onion to dry ingredients, mix well.
  • In a separate bowl, whisk together cream corn, buttermilk, butter, eggs and green chilies until fully blended.
  • Add wet to dry ingredients mixing until fully combined. Spread evenly in skillet.
  • Bake for 35-40 minutes until golden and a toothpick inserted into the center shows moist crumbs. Check at 30 minutes and lay foil on top to prevent over browning, if needed.
  • Cool in pan for 10 minutes, slice and serve.