How To Make Chile Cheddar Cornbread
Perfectly paired with a bowl of soup, our cheddar cornbread flavored with fresh corn and mild chiles are easy to make and are baked fluffy and light.
Serves:
Ingredients
- 1cupflour
- 1cupcornmeal
- ¼cupsugar
- 1tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 1fresh corn on the cob,kernels removed with a knife, or 1 cup frozen corn, defrosted
- 2eggs
- ⅓cupbutter,melted, plus and additional 1 tbsp for greasing the pan
- 1cupbuttermilk
- mild green chiles,(1 can) drained
- ¼cupred pepper,diced
- 1cupcheddar cheese,sharp
Instructions
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Preheat the oven to 375 degrees F.
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In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the egg, buttermilk, and melted butter.
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Add 1 tablespoon of butter to a 10-inch cast-iron skillet and place in the oven.
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Meanwhile, pour the buttermilk mixture into the cornmeal and stir just until most of the mix is moist. Add in the chiles, fresh corn, peppers, and ½ cup of cheese.
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Remove the skillet from the oven and pour the batter into the pan. Top with remaining cheese.
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Bake for 25 to 30 minutes or until a toothpick comes out clean.
Recipe Notes
If you do not have a 10-inch skillet, grease an 8×8-inch pan well. Bake at 375 degrees F for 30 to 40 minutes or until a toothpick comes out clean.
Nutrition
- Calories: 263.04kcal
- Fat: 12.18g
- Saturated Fat: 6.93g
- Trans Fat: 0.41g
- Monounsaturated Fat: 3.20g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 30.67g
- Fiber: 1.23g
- Sugar: 7.32g
- Protein: 7.91g
- Cholesterol: 62.70mg
- Sodium: 246.92mg
- Calcium: 160.89mg
- Potassium: 131.90mg
- Iron: 1.14mg
- Vitamin A: 112.16µg
- Vitamin C: 5.70mg
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