Cheddar and Green Chili Cornbread
Delicious southern style cornbread made from scratch.
Servings: 8 Pieces
Equipment
- 10 inch cast iron skillet, mixing bowls
Ingredients
- 3 TBSP butter
- 2 cups self rising yellow cornmeal
- 1/2 cup flour
- 2 TBSP sugar
- 1 1/2 tsp garlic powder
- Salt to taste
- 1 1/2 cups buttermilk
- 8 oz cream corn
- 1 large egg beaten
- 4 oz green chilies
- 2 cups cheddar cheese shredded
- 1 small onion (finely diced)
Instructions
- Preheat oven to 425°
- Add the butter to your 10 inch cast iron skillet and place it on the oven to melt while it preheats.
- In a medium sized bowl, sift together your cornmeal, flour, sugar, salt and garlic powder.
- In a separate bowl, whisk together your buttermilk, cream corn and egg.
- Add your wet ingredients to the dry ingredients. Mix until just fully moistened.
- Stir in your green chilies (or jalapeños), onion and about 1 to 1 1/2 cups of the cheddar cheese. Mix well.
- Remove your skillet from the oven and swirl the butter around, covering the bottom and sides.
- Pour the batter into the skillet, topping with remaining cheese.
- Place in oven to bake for 30 minutes, or until a toothpick inserted in the middle comes out clean, or with a few moist crumbs.
- Slice and serve warm
Notes
If you don't have a cast iron skillet you can use an 8x8 pan. Cooking time may need to be adjusted.
Serving suggesting: serve warm with butter.
Serving suggesting: serve warm with butter.