Green Chile & Cheese Cornbread is a wonderful side dish to pair with soup on a chilly winter day. Tender, homemade cornbread filled with cheddar cheese and mild green chiles, gives a warm and cozy finish to your meal.
Green Chile & Cheese Cornbread
First, beat the eggs, oil, and buttermilk together in a mixing bowl. In a separate bowl mix together the flour, cornmeal, salt, sugar, and baking powder.
Next, add the cornmeal mixture to milk mixture and stir together till just moistened. Do not over-mix. Add chiles and cheese, stir gently to mix.
Pour into a greased 10 inch cast iron skillet, or a 7×11 baking pan. Bake at 400 for 25 minutes, or until a toothpick inserted in the center comes out clean.
Tip for baking all cakes or bread: When the edges start to pull away from the pan, the cake is usually done. This chile cornbread is a good example; when it is done the edges will pull away from the pan a tiny bit.
Extra add-ins you can try:
-Bacon, fried and crumbled.
-Corn kernels, drained.
-Finely diced jalapeños.
-Pepper Jack cheese.
-Use spicy chiles instead of mild.
I like to serve this with a bowl of elk stew or potato soup. You can also serve it in a dish with chili spooned over top. Very filling and mild.
Green Chile & Cheese Cornbread
Ingredients
- 1 cup buttermilk *see notes
- 3 Tablespoons olive oil
- 1 egg
- ¼ cup white sugar
- 1 cup flour all-purpose
- 1 cup cornmeal
- ¾ teaspoons salt
- 1 teaspoon baking powder
- 1 4 oz green chiles diced
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 400°.
- Mix buttermilk, egg, and oil together. In a separate bowl, mix together the flour, cornmeal, salt, sugar, and baking powder.
- Add dry ingredients to milk mixture, and stir gently till incorporated.
- Add chiles and cheese, stir gently.
- Pour into greased 10 inch skillet, or 7x11 pan.
- Bake at 400° for 25 minutes or until toothpick inserted into center comes out clean.
Notes
Nutrition
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