Green Chile Cheddar Cheese Cornbread
This Green Chile Cheddar Cheese Cornbread is a must-try! Enjoy a cheesy, spicy twist on a classic comfort food.
Servings: 8 servings
Ingredients
Ingredients
- 1 cup all-purpose flour light structure
- 1 cup coarse cornmeal signature texture
- 1/4 cup granulated sugar adds sweetness
- 2 1/2 teaspoons baking powder helps cornbread rise
- 1/4 teaspoon baking soda extra lift
- 1/2 teaspoon salt enhances flavor
- 1 cup buttermilk adds moisture
- 3 tablespoons unsalted butter melted and cooled
- 3 tablespoons canola or vegetable oil keeps moist
- 2 large eggs slightly beaten
- 1 cup frozen corn adds sweetness
- 1 14 oz can green chiles provides spice
- 1 cup shredded cheddar cheese rich flavor
Instructions
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Grease your 9x9 inch baking pan or cast iron skillet.
- Step 3: In a large mixing bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Step 4: In another bowl, combine buttermilk, melted butter, canola oil, and slightly beaten eggs.
- Step 5: Pour the wet ingredients into the dry ingredients and fold gently with a spatula.
- Step 6: Fold in frozen corn, green chiles, and cheddar cheese until evenly distributed.
- Step 7: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes.
- Step 8: Let it cool for 10 minutes before slicing. Serve warm.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x9 inch baking pan or cast iron skillet
- Oven mitts
Notes
- Wrap leftovers in plastic wrap for up to 3 days in the fridge.
- Freeze leftovers in an airtight container for up to 3 months.
- Reheat in the oven or microwave until warmed through.