CHEDDAR CORNBREAD WITH CHILIES AND CORN
This recipe yields one 8” pan so make more if you
have a bigger crowd. Leftovers are always good…
1 cup all-purpose flour
¾ cup cornmeal
¾ cup grated cheddar cheese
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons honey
¼ cup unsalted butter, melted (plus a bit more for
buttering the pan)
1 cup corn kernels, fresh or frozen (if fresh, cook
briefly and drain)
¼ cup drained and chopped canned mild chilies
Preheat the oven to 425°F. Butter an 8-inch square
baking dish. In a mixing bowl, combine the flour,
cornmeal, cheese, baking powder and salt. In
another bowl, combine the eggs, milk, honey,
butter, corn and chilies. Mix together the wet and
dry ingredients. Pour into the prepared pan and
bake until a toothpick comes out clean, about 20
minutes.
This recipe yields one 8” pan so make more if you
have a bigger crowd. Leftovers are always good…
1 cup all-purpose flour
¾ cup cornmeal
¾ cup grated cheddar cheese
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons honey
¼ cup unsalted butter, melted (plus a bit more for
buttering the pan)
1 cup corn kernels, fresh or frozen (if fresh, cook
briefly and drain)
¼ cup drained and chopped canned mild chilies
Preheat the oven to 425°F. Butter an 8-inch square
baking dish. In a mixing bowl, combine the flour,
cornmeal, cheese, baking powder and salt. In
another bowl, combine the eggs, milk, honey,
butter, corn and chilies. Mix together the wet and
dry ingredients. Pour into the prepared pan and
bake until a toothpick comes out clean, about 20
minutes.
