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Easy Peasy Cheesy Cornbread

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Sometimes, I just want some cornbread. Okay, make that pretty much ALL the time. And in my family everything delicious is both spicy and cheesy. Thus, cheese and chile cornbread was born.

You can make this from scratch or use a box of Jiffy cornbread mix. Either will work.

Preheat oven to 400F.

Step 1
Combine the following ingredients in a medium mixing bowl.
 If you’re using a box of Jiffy, skip ahead to Step 2.

2/3 c all-purpose flour
2/3 c yellow cornmeal
3 T granulated sugar (if you like your cornbread sweet, add a 4th T)
1 T baking powder
1 t salt
2 T vegetable oil

Step 2
Add to bowl:
1 large egg
2/3 c milk

Mix well with a whisk or fork. Don’t over beat the egg. No matter what you do this dough will be lumpy, so just make sure it all mixes together evenly.

Step 3
Add to bowl:
1/4 c cheese of choice
1/2 can of chopped green chiles
2 jalapenos, seeded & chopped (if you use fresh chiles, I would recommend dry-sauteing on a low-low heat until they are slightly soft)
1/4 c frozen corn kernels (optional)
1/4 c red onion, chopped (optional)

Mix well until everything is evenly combined.

Step 4
Grease an 8″ pie plate (or a muffin tin or a larger pan if you don’t mind thin cornbread). I use butter, but you can use an olive oil spray or cooking spray like Pam.

Step 5
Pour batter into the greased whatever-you-used and bake for 25 minutes, turning after about 10 minutes. You want the edges to be browned and the top to be yellow and the edges to be just browning and to spring back when you touch it.

Step 6 (optional)
Rub a little butter on top of the cornbread while still warm.

Let sit for about 5 min before cutting and serving.

Other delicious cornbread additions: sauteed shallots & garlic, goat cheese & bacon, red pepper jelly.


2 responses »

  1. Hi Kaitlin, thanks for sharing the recipe. I tried it on the weekend using the ingredients I could easily find here in London and it was excellent! I doubled the recipe and used fresh green peppers, fresh corn kernels, green jalepenos and red onion. Such a good recipe! Will be a staple in my house from now on. It even got the thumbs up from my Mexican friend who is missing home. Thanks! x


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