Spicy Corn Bread
This Cheddar and Green Chili Corn Bread recipe is a delightful twist on classic cornbread, featuring a perfect balance of savory and sweet flavors. With a moist and tender crumb, each bite is filled with bursts of corn kernels and a hint of smokiness from the roasted green chilies. Topped with a generous layer of sharp cheddar cheese, this cornbread is baked to golden perfection, creating a wonderful aroma that will have your taste buds dancing with joy. Serve warm for a comforting and satisfying treat that is sure to become a favorite at any table.
— Constant Cookbook
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 Tbs. firmly packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sour cream
- 2 eggs
- 1/4 cup milk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1 1/2 cups corn kernels, thawed if frozen
- 1/3 cup chopped canned roasted green chilies
- 1/2 cup finely shredded sharp cheddar cheese
Instructions
- <b>Prepare the baking pan</b>
- Preheat an oven to 425&#176;F. Butter a 9-inch square baking pan.
- <b>Mix the batter</b>
- In a large bowl, stir together the cornmeal, flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together the sour cream, eggs, milk and butter until blended. Add the sour cream mixture to the cornmeal mixture and stir until smooth. Stir in the corn kernels and chilies. Spread the batter evenly in the prepared pan. Sprinkle evenly with the cheese.
- <b>Bake the corn bread</b>
- Bake until the corn bread is golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pan to a wire rack and let cool slightly. Cut the corn bread into squares and serve warm. Makes one 9-inch square corn bread.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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