Green Chile Cheddar Cheese Cornbread
User Reviews
4.4
105 reviews
Good
-
Prep Time
10 mins
-
Cook Time
32 mins
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Total Time
42 mins
-
Cuisine
American, International, Vegetarian
Green Chile Cheddar Cheese Cornbread
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Green Chile Cheddar Cheese Cornbread blends coarse cornmeal with all-purpose flour, shredded cheddar, and diced green chiles for a moist and flavorful quick bread. The buttermilk-based batter creates a tender crumb with pockets of melty cheese and a mild chile heat that complements the sweetness of the corn.
Description
Made from a mix of all-purpose flour and coarse cornmeal, this cornbread incorporates cheddar cheese and canned green chiles to add sharpness and mild spice. Baking powder and soda help the batter rise, creating a light yet moist texture supported by buttermilk and oil. The inclusion of whole corn kernels adds bursts of sweetness and texture within the bread.
Baked in a greased 8x8-inch dish, it forms a golden crust while remaining tender inside. Once cooled slightly, the cornbread is cut into squares and can be served alongside chili, soups, or enjoyed simply with butter.
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Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal coarse
- 1/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons butter melted and cooled to room temperature, unsalted
- 3 tablespoons canola oil or vegetable oil
- 2 egg slightly beaten, large
- 1 cup corn frozen
- 1 green chile 4 oz can
- 1 cup cheddar cheese shredded
Instructions
- Center a rack in the oven and preheat the oven to 400°F. Spray an 8x8 Pyrex baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels, green chiles, and cheddar cheese. Pour batter into prepared pan.
- Bake cornbread for 32-34 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.
Genuine Reviews
User Reviews
Overall Rating
4.4
105 reviews
Good
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