This Cheesy Green Chile Cornbread takes everyday cornbread to the next level with sharp Cheddar cheese, and roasted green chiles!
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Ingredients
2tablespoonsoil(mild flavored such as canola)
1 ½cupswhite cornmealfine ground
3tablespoonsbuttermelted
1egg
½cupsour cream
1 ½teaspoonsbaking powder
1teaspoonsalt
½cupmilk
1cupwhole kernel cornfrozen, fresh or canned
1cupextra sharp cheesegrated
4ouncescanned chopped green chileslightly drained
Instructions
Put two tablespoons of cooking oil in a 10-inch cast iron skillet. Put the skillet in the oven and turn the oven on to preheat to 400.
Add all ingredients to a large mixing bowl. Stir together until thoroughly combined.
When oven has reached 400 degrees, carefully remove the pan from the oven and quickly pour the cornbread mixture into the hot oil. Return the pan immediately to the oven.
Bake for 30 minutes or until the top is golden brown.
Notes
Any leftovers can be stored in a tightly closed container or zip top bag at room temperature for three to four days.
To freeze, wrap tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. To serve, allow to thaw overnight in the refrigerator and reheat individual portions in the microwave.