Makes one 13 x 9 x 2-inch pan
A moist cornbread studded with chilies, cheese, and corn. Two cups fresh or frozen corn kernels can be substituted for the creamed corn, if desired. If you want extra-spicy cornbread, substitute pepper-jack cheese for the cheddar.
3 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 tablespoons baking powder
2 tablespoons sugar
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Posts Tagged ‘cornbread’
Chile Cheddar Cornbread
Posted in Cooking, Recipes, tagged chilies, corn, cornbread on March 14, 2009 | 2 Comments »
