Simple cornbread has gotten a cheesy, south-of-the-border makeover. The addition of Pepper Jack and Seriously Sharp Cheddar make this Cheesy Green Chili Cornbread recipe you’ll want to make again and again.
16 tablespoons (2 sticks) Cabot Unsalted Butter, at room temperature
1 cup sugar
4 large eggs
1 (7-ounce) can diced, roasted green chilies (do not drain)
1 (12-ounce) can creamed corn
2 ounces Cabot Pepper Jack, grated (about ½ cup)
2 ounces Cabot Seriously Sharp Cheddar, grated (about ½ cup)
1½ cups King Arthur Unbleached All-Purpose Four
1 cup yellow cornmeal
4 teaspoons baking powder
½ teaspoon salt
ADJUST oven rack to middle position and preheat oven to 350º F. Grease 9-inch cake pan or prepare muffin pan for filling.
CREAM together butter and sugar until well-blended and fluffy with electric mixer set to medium speed, about 2 minutes. Add eggs, green chilies, creamed corn and grated cheese. Mix for 30 seconds on low or until chilies are evenly distributed throughout the mixture.
SIFT together flour, cornmeal, baking powder and salt in a large bowl. Gently fold the dry mix into the wet mixture, taking care not to over-mix. No dry flour should remain, but mixture should still be lumpy.
FILL cake pan or muffin pan with mixture. Bake until top of cornbread is light, toasted brown and toothpick inserted into center comes out clean, about 25 minutes for muffins or up to 40 minutes for cake pan. Transfer pan to wire cooling rack and allow to rest 15 minutes.
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