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Betty demonstrates how to make Green Chile & Onion Cornbread Wedges. This hearty bread can be served with many entrees. Green Chile & Onion Cornbread Wedges 2 teaspoons to 1 tablespoon extra-virgin olive oil 2 teaspoons to 1 tablespoon peanut oil ¼ cup finely-chopped onion, sauteed in 1 tablespoon melted butter and cooled ½ can to 1 whole can chopped green chile peppers, drained 2 cups buttermilk 1 beaten egg 1 ¾ cups yellow plain cornmeal (You may substitute white plain cornmeal.) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Mix olive oil and peanut oil together. Coat bottom and sides of iron skillet that has wedge-shaped compartments. Set oven to 450 degrees (F) and place greased cornbread skillet in oven until very hot, but not smoking. In a large bowl, mix together buttermilk, egg, yellow cornmeal, baking powder, baking soda, and salt. Stir until combined. Add sauteed onion and chopped green chiles. Stir until combined. Use an ice cream scoop to fill wedge-shaped compartments of iron skillet, almost to the top of each. Bake at 450 degrees (F) for 5 minutes. Turn oven to BROIL and bake 2 minutes longer. Remove from oven. Let cornbread rest for a few minutes, so that the wedges can be easily removed from the skillet. Place the cornbread wedges on a nice plate and serve with butter. I hope you enjoy this twist on cornbread. --Betty ♥♥♥ Please subscribe: / bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014 Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013 *Both can be ordered from http://www.amazon.com or http://www.createspace.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: / 166973502092 Pinterest: / bettyskitchen Twitter: / myshine Google+: https://plus.google.com/1088824451018... ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/bet...