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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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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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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.
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
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