Weather: 40 degrees, more lovely rain
What I’m listening to: NFL Football
Cornbread is great stick-to-your-ribs food in the fall and winter months. I especially like to serve it alongside anything with beans – chili, white bean chili, black beans, pinto beans, etc. It’s also commonly served with barbecue. This recipe brings something new to the cornbread table – texture. A little crunch of corn here, a little gooey cheese there, and top it off with a mild spicy kick and some great flavor.
What makes it really unique is the cubed cheddar. Often, a cheesy cornbread recipe will call for grated cheese, and as the bread bakes, the cheese just sort of disappears. When you cube the cheese, you get nice little pockets of melted cheddar. Now that’s what I’m talking about.
Cheddar Green Chile Cornbread
- 1/2 cup butter, melted
- 1/3 cup white sugar
- 4 eggs
- 1/2 cup buttermilk
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can chopped green chile peppers, drained
- 1 cup medium cheddar cheese, cubed
- 1 cup flour
- 1 cup cornmeal
- 4 t baking powder
- 1/2 t salt
Preheat oven to 350. Grease a 13x9 pan.
Put butter and sugar in mixing bowl. Beat.
Incorporate eggs and buttermilk. Beat until frothy.
Add corn, chiles, and cheddar. Mix until just combined.
Add flour, cornmeal, baking powder, salt. Mix until smooth.
Spread batter into prepared pan. Bake 30-40 minutes until set. Serve warm.
