CHEESY GREEN CHILE CORNBREAD

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Cheesy Green Chile Cornbread image

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 55m

Yield One 9-by-9 inch cornbread (12 servings)

Number Of Ingredients 14

Nonstick cooking spray
1/2 cup unsalted butter, melted
1/3 cup sugar
2 tablespoons honey
2 large eggs, at room temperature
2 cups all-purpose flour
1 3/4 cups fine yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/2 cup whole milk, at room temperature
1/3 cup sour cream or Greek yogurt, at room temperature
1 1/3 cup shredded cheddar cheese
One 4-ounce can chopped green chiles, drained
1 cup corn kernels (drained, if canned; thawed, if frozen)

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
  • In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
  • In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
  • Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
  • Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
  • Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.

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