Cornbread | RICARDO

Ingredients

• 3/4 cup (180 ml) corn flour
• 1/2 cup (125 ml) medium cornmeal
• 1 1/4 cups (310 ml) all-purpose flour
• 1 teaspoon (5 ml) baking soda
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) chili powder
• 1 cup (250 ml) buttermilk
• 1 egg, lightly beaten
• 1/2 cup (125 ml) melted butter
• 1 cup (250 ml) corn kernels, cooked (about 1 ear)
• 1 green onion, finely chopped
• 1 tablespoon (15 ml) olive oil