green chile cheddar cheese cornbread

 

I made some white chicken chili for dinner and decided to make cornbread to go with it.  My husband usually isn't a big fan of cornbread but remarked that this is the best cornbread he'd ever had.  I think it's the add-ins plus the super fine corn mesa flour that I used.  I will never go back to the regular corn meal!  This was a very soft, tasty cornbread.

green chile cheddar cheese cornbread (two peas and their pod)

1 cup all-purpose flour

1 cup cornmeal (I used corn mesa flour!)

1/4 cup granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup buttermilk

3 tablespoons butter, melted

3 tablespoons olive oil

2 large eggs

1 cup frozen corn, thawed

1 (4 ounce) can green chiles

1 cup shredded cheddar cheese (I used fiesta blend cheese)

Center a rack in the oven and preheat the oven to 400 degrees.  Spray an 8x8 Pyrex baking dish with nonstick cooking spray and set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.  Set aside.

In a medium bowl, whisk together the buttermilk, melted butter, oil and eggs.  Pour the liquid ingredients over the dry ingredients and stir until combined.  The batter will be lumpy.  Stir in the corn kernels, green chiles, and cheddar cheese.  Pour batter into prepared pan.

Bake cornbread for 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center.  Let cornbread cool in pan for 15 minutes before cutting.  Cut into squares and serve.