Recipe courtesy of Erin Jeanne McDowell
Recipe courtesy of Erin Jeanne McDowell
Watch how to make this recipe.
Cheesy Green Chile Cornbread
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- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 15 min
- Yield: One 9-by-9 inch cornbread (12 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 280
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 51 mg
- Sodium
- 216 mg
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 15 min
- Yield: One 9-by-9 inch cornbread (12 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 280
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 51 mg
- Sodium
- 216 mg
Ingredients
Directions
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19m
Easy
CLASS
- Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
- In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
- Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
- Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
- Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.
