by Holly
This delicious corn bread is flavored with mild chiles and fresh corn giving it a little extra flavor! Not only is it easy to make, it bakes up light and fluffy every time!
To remove the corn kernels, you can use a Corn Kerneler or a knife. This recipe uses buttermilk… if you don’t have buttermilk you can substitute it with sour milk! Place 1 tablespoon of lemon juice or vinegar into a 1 cup measuring cup. Top to 1 cup with milk and let it sit 5 minutes.
Chile Cheddar Cornbread
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
A deliciously sweet and savory cornbread ... perfect with a bowl of soup or chili!
Ingredients
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- 1 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 fresh corn on the cob , kernels removed with a Corn Kerneler or knife (or 1 cup frozen corn, defrosted)
- 2 eggs
- 1/3 cup butter , melted (plus 1 tablespoon for greasing the pan)
- 1 cup buttermilk
- 1 can mild green chiles , drained
- 1/4 cup diced red pepper
- 1 cup sharp cheddar cheese
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Instructions
- Preheat oven to 375 degrees.
- In a bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together egg, buttermilk and melted butter.
- Add 1 tablespoon butter to a a 10" cast iron skillet and place in the oven.
- Meanwhile, pour the buttermilk mixture into the corn meal and stir just until most of the mix is moist. Add in chiles, fresh corn, peppers & 1/2 cup cheese.
Ready to bake!
- Remove the skillet from the oven and pour the batter into the pan. Top with remaining cheese.
- Bake 25-30 minutes or until a toothpick comes out clean.
Recipe Notes
If you do not have a 10" skillet, grease an 8x8 pan well. Bake at 375 degrees for 30-40 minutes or until a toothpick comes out clean.
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Are the mild green chillies hot? I can’t have heat because of my stomach. I like the original green chilies and tomatoes but can you put a can of those in this cornbread? I would love to make this. Thank you.
The brand of mild green chilies I purchase are not spicy. I haven’t tried the tomatoes/chilies mixture in cornbread, let us know how it goes if you try it. The can size of the chilies is 4oz.
Can I substitute a can of cream corn for the fresh corn? Thank you.
I haven’t tried it so I can’t say for sure. Let us know how it works if you try it!
Could you sub buttermilk made by adding vinegar to milk?
Absolutely! 1 tablespoon of vinegar into a 1 cup measuring cup and top to 1 cup with milk. Let sit 5 minutes.. voila!
what is done with the fresh corn… was something left out??
Thank you Debra! The corn kernels are removed from the cob and added in with the peppers & chiles. :)