Hello all– We love cornbread around here, just the simple cut a slab sort of cornbread, with a little non-fat sour cream and a squeeze of honey on top. Perfect.
But I’ve been seeing this “fancy” cornbread recipe around for years. It’s chock full of extras– cream corn, green chilis, cheese! Not your everyday, serve it up with soup cornbread, but special occasion, pullout for friends at the table cornbread. So if you want to step up your cornbread for an eventful meal, here’s your new pumped up version!
GREEN CHILI CORNBREAD
1 1/4 cup flour
1 cup fine yellow cornmeal
1 tab. baking powder
1 1/2 tsp. salt
3/4 cup sugar
1 1/4 cup creamed corn (most of a 15 oz. can)
4 oz. can mild green chilis
1 cup grated cheddar*
3/4 cup canola oil
In a large mixing bowl, stir up the flour, cornmeal, baking powder, salt and sugar. Then add in the eggs, creamed corn, chilis, cheddar and oil and mix it all up.
Spoon the thick batter into a 10″ skillet** or baking dish. Bake it up at 375 degrees for 30 to 40 minutes, until it’s golden and cooked through (test it with a thin knife).
Best served up with sweet butter or sour cream and a lot of honey or jam. Oh yumm!
*I used colbyjack, combined cheddar and jack.
** The recipe I worked from cooked this up in a skillet — but alas, I don’t have one, so I used a stone baking dish and it was just fine.