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Chile Cheddar Cornbread

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
1 teaspoon salt
2 cups milk
1/2 cup canola oil
2 large eggs
One 15-ounce can creamed corn
Two 4-ounce cans diced or chopped green chile peppers, drained
2 cups (8 ounces) shredded cheddar cheese

Preheat oven to 400°F. Spray a 13 x 9 x 2-inch metal baking or cake pan with non-stick cooking spray. In a large bowl whisk together the flour, cornmeal, baking powder, sugar, and salt. In another bowl whisk together the milk, oil, and eggs. Stir the egg mixture into the flour mixture just until combined. Fold in the corn, chilies, and cheese. Spread the batter in the prepared pan and bake for about 35 minutes until a toothpick inserted into the center comes out clean and the edges of the cornbread are golden brown. Serve warm or at room temperature.

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