Good Good Buttermilk Cornbread
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Recipe of the month Winner:
Debbie Walthour

1-1/2 Cup Yellow corn meal
½ teaspoon garlic powder
½ teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon vegetable oil
4 oz can diced green chilies drained
1 egg
½ cup Mayfield Buttermilk
¼ cup whole kernel corn
¼ cup sharp cheddar cheese shredded













Directions:
Place all ingredients in bowl and mix well.

Heat oven to 425 degrees.

Heat iron 10” iron skillet with 1 tablespoon of oil. When skillet is hot pour mix into skillet and place into oven bake 25-35 minutes or until golden brown.

Place upside down on plate and let stand for 5 minutes.

Slice into wedges… Yummy!