Green Chile Cheddar Cornbread
A delightful twist on traditional cornbread with the spicy kick of green chiles and the rich taste of cheddar cheese, perfect as a side dish.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/4 cup melted butter Ensure it's not too hot to prevent cooking the eggs.
- 2 large eggs
Main Ingredients
- 1 cup shredded cheddar cheese Sharp cheddar works best.
- 1 cup diced green chiles Use fresh or canned, drained well.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt.
Mixing Wet Ingredients
- In another bowl, whisk together milk, melted butter, and eggs.
- Slowly pour the wet mixture into the dry ingredients, stirring until just combined, being careful not to overmix.
Combine Ingredients
- Fold in the shredded cheddar cheese and diced green chiles.
- Transfer the batter to the prepared baking dish and spread evenly.
Baking
- Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing.
Notes
For added flavor, consider buttering a slice and sprinkling extra chiles or cheese on top. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.