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
- 1 cup flour
- 1 cup cornmeal
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 fresh corn on the cob kernels removed with a knife (or 1 cup frozen corn, defrosted)
- 2 eggs
- ⅓ cup butter melted (plus 1 tablespoon for greasing the pan)
- 1 cup buttermilk
- 1 can mild green chiles drained
- ¼ cup diced red pepper
- 1 cup sharp cheddar cheese
- Preheat oven to 375°F.
- 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 & ½ 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)