Zutaten für Cheddar Cornbread Ring
- All Purpose Flour
- 1 tablespoon cornmeal (for dusting the pan)
- Old Cheddar Cheese
- Granulated Sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups milk
- Eggs
- Vegetable Oil
- Green Chilies
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Zubereitung von Cheddar Cornbread Ring
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup shredded sharp cheddar cheese, ½ cup sugar, 4 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon baking soda.
- In a separate bowl, whisk together the wet ingredients: 1 ½ cups milk, ½ cup vegetable oil, and 1-2 tablespoons chopped canned green chilies (adjust to taste).
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Grease a 9-inch ring mold generously and dust it with 1 tablespoon of cornmeal.
- Pour the batter into the prepared ring mold.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before carefully inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
41g
Fat
53g
Carbs
20g
