Green Chile and Cheese Cornbread
For the best savory cornbread you’ve ever had, you’ll want to give this green chile and cheese cornbread recipe a try. In my opinion there’s nothing worse than a dry flavorless cornbread. This recipe is moist, full of flavor and has enough cheese to give it a rich texture. The addition of coarse ground cornmeal gives it a little crisp around the edges and adds to the texture of this cornbread making it more dense than your typical cornbread recipe without being too heavy. It’s lovely on it’s on but goes just as well with a green chile posole.
Green Chile and Cheese Cornbread
Ingredients
- 1 cup flour
- 3/4 cup coarse ground cornmeal
- 2 Tbsp sugar
- 1 tsp salt
- 2 1/2 tsp baking powder
- 5 Tbsp butter, melted
- 2 Tbsp butter, unmelted
- 1 cup buttermilk
- 2 eggs, beaten
- 7 oz diced green chiles, drained
- 1 1/2 cups cheese, grated
Instructions
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Put a cast iron skillet in the oven and preheat to 400o
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In a large bowl mix the flour, cornmeal, salt, sugar and baking powder together.
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In a separate bowl mix the 5 Tbsp melted butter, 2 beaten eggs and milk together then add to the bowl of flour and mix together.
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Add the dice green chiles and cheese to the bowl and stir to combine.
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When the oven has preheated with the cast iron skillet inside and your batter is mixed and ready, put the 2 Tbsp of unmelted butter into the cast iron skillet in the oven. Keep an eye on the butter so it doesn't burn, it should turn golden with in a few minutes. When the butter is golden, take the cast iron skilled with butter out of the oven, pour the cornbread batter into the skillet and return to the oven.
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Bake the cornbread for 30-45 minutes. After 30 minutes, start testing by sticking a toothpick in the center. If it comes out clean or with crumbs on it it's done. If it's still gooey and covered in batter, cook the cornbread a little longer and retest with the toothpick until ready.