Name: Chile Cheddar Cornbread Recipe
Prep time: 10 min
Total time: 10 min
Yield: 10
Cuisine: American
Ingredients: 1 cup flour; 1 cup cornmeal; ¼ cup sugar; 1 tsp baking powder; ½ tsp Baking Soda; ½ tsp salt; 1 fresh corn on the cob; 2 eggs; ⅓ cup butter; 1 cup buttermilk; mild green chiles; ¼ cup red pepper; 1 cup Cheddar Cheese

Photos of Chile Cheddar Cornbread Recipe

How To Make Chile Cheddar Cornbread

Perfectly paired with a bowl of soup, our cheddar cornbread flavored with fresh corn and mild chiles are easy to make and are baked fluffy and light.

Preparation: 10 minutes

Cooking:

Total: 10 minutes

Serves:

Ingredients

1cupflour
1cupcornmeal
¼cupsugar
1tspbaking powder
½tspbaking soda
½tspsalt
1fresh corn on the cob,kernels removed with a knife, or 1 cup frozen corn, defrosted
2eggs
⅓cupbutter,melted, plus and additional 1 tbsp for greasing the pan
1cupbuttermilk
mild green chiles,(1 can) drained
¼cupred pepper,diced
1cupcheddar cheese,sharp

Instructions

Preheat the oven to 375 degrees F.
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the egg, buttermilk, and melted butter.
Add 1 tablespoon of butter to a 10-inch cast-iron skillet and place in the oven.
Meanwhile, pour the buttermilk mixture into the cornmeal and stir just until most of the mix is moist. Add in the chiles, fresh corn, peppers, and ½ cup of cheese.
Remove the skillet from the oven and pour the batter into the pan. Top with remaining cheese.
Bake for 25 to 30 minutes or until a toothpick comes out clean.

Recipe Notes

If you do not have a 10-inch skillet, grease an 8×8-inch pan well. Bake at 375 degrees F for 30 to 40 minutes or until a toothpick comes out clean.

Nutrition

Calories: 263.04kcal
Fat: 12.18g
Saturated Fat: 6.93g
Trans Fat: 0.41g
Monounsaturated Fat: 3.20g
Polyunsaturated Fat: 0.83g
Carbohydrates: 30.67g
Fiber: 1.23g
Sugar: 7.32g
Protein: 7.91g
Cholesterol: 62.70mg
Sodium: 246.92mg
Calcium: 160.89mg
Potassium: 131.90mg
Iron: 1.14mg
Vitamin A: 112.16µg
Vitamin C: 5.70mg

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