Chile Cheddar Cornbread

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.

More Side Dish Recipes here

5 from 1 vote

Review Recipe

Chile Cheddar Cornbread

Prep Time 10 minutes

Total Time 10 minutes

Servings 10 servings

Author Holly Nilsson

Course Side Dish

Cuisine American

A deliciously sweet and savory cornbread ... perfect with a bowl of soup or chili!

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Ingredients

• 1 cup flour1 cup flour
• 1 cup cornmeal1 cup cornmeal
• 1/4 cup sugar1/4 cup sugar
• 1 teaspoon baking powder1 teaspoon baking powder
• 1/2 teaspoon baking soda1/2 teaspoon baking soda
• 1/2 teaspoon salt1/2 teaspoon salt
• 1 fresh corn on the cob kernels removed with a knife (or 1 cup frozen corn, defrosted)1 fresh corn on the cob kernels removed with a knife (or 1 cup frozen corn, defrosted)
• 2 eggs2 eggs
• 1/3 cup butter melted (plus 1 tablespoon for greasing the pan)1/3 cup butter melted (plus 1 tablespoon for greasing the pan)
• 1 cup buttermilk1 cup buttermilk
• 1 can mild green chiles drained1 can mild green chiles drained
• 1/4 cup diced red pepper1/4 cup diced red pepper
• 1 cup sharp cheddar cheese1 cup sharp cheddar cheese

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.
• 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.

Nutrition Information

Calories: 273, Carbohydrates: 32g, Protein: 8g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 64mg, Sodium: 372mg, Potassium: 202mg, Fiber: 3g, Sugar: 8g, Vitamin A: 547IU, Vitamin C: 7mg, Calcium: 135mg, Iron: 1mg

Keyword corn bread

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