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.
Combine the following ingredients in a medium mixing bowl.
If you’re using a box of Jiffy, skip ahead to 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.
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)
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.
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.
Other delicious cornbread additions: sauteed shallots & garlic, goat cheese & bacon, red pepper jelly.