I knew first thing this morning that it was going to be a very busy day for our family. I was prepared and got my slow cooker going with one of our favorite’s – black bean soup. Everyone hit the ground running and I said my prayers, gave hugs, kisses and told ’em I’d see them soon.
Along with the soup, I chopped up some fresh fruit and made a piping hot cast iron skillet of cheese & green chili cornbread. It’s great food for a busy family!
Cheese & Green Chile Cornbread
This Cheese & Green Chile Cornbread is a simple, yet delicious twist on a classic.
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Servings: 8
Ingredients
- 1 can (8.25 oz) of creamed corn
- 2 cups yellow or white cornmeal
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup shredded cheddar cheese
- 3 eggs
- 1 tablespoon hot sauce - I use Texas Pete
- 1/2 can of chopped green chilies
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 2 tablespoons butter
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, add all ingredients and mix well.
- Put butter in a 9" cast iron skillet and place in oven. A 9X9 inch oven proof dish can be used as well.
- When butter is melted, pour in batter and bake for approximately 20 - 25 minutes or until cornbread is brown around edges.
- Remove from oven and serve with additional butter.
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Lea Ann (Cooking On The Ranch)
I love cheese and chile cornbread. It's perfect with soup and chili. As a matter of fact I'm making another batch tomorrow, I'm going to try it with a can of creamed corn AND some hot sauce. I've never put hot sauce in corn bread and love your idea. Really nice photos.
Donya Mullins
Hope it turns out well Lea Ann. I love the hot sauce because it gives some heat without the texture of the chile.
xo,
~Donya
DIANE
Just discovered your site and have been impressed with your recipes. However, I do forgive you for adding sugar to this cornbread recipe. At least you don’t add flour! : D