You are here

Chili Cheese Corn Bread

American.Kitchen's picture
  Yellow cornmeal 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Minced onions/Scallion 2 Tablespoon
  Salt 1 Teaspoon
  Eggs 2
  Pickled jalapeno 2 , minced
  Milk 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs)
  Grated sharp cheddar cheese 1 1⁄2 Cup (24 tbs)
  Unsalted butter 6 Tablespoon, melted and cooled

Sift the cornmeal, flour, sugar, and salt.
In a bowl combine the eggs, milk, corn, 41/2 tablespoons of the butter, the onions and peppers.
Stir into the cornmeal mixture just until combined.
Fold in 1 1/4 cups of the cheese.
Pour the batter into a hot buttered 9 inch cast iron skillet or baking pan; sprinkle the top with the remaining cheese and drizzle it with the remaining butter.
Bake in a 425° F oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Let cool in the skillet on a rack for 5 minutes invert onto the rack to remove, and cool for 5 minutei more.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (16 votes)