Chile Cheese Cornbread

Submitted by CookKelly

"A tasty, zesty Mexican-style cornbread."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 12

ingredients

• 473.18 ml frozen corn kernels
• 113.39 g monterey jack cheese or 113.39 g cheddar cheese
• 2 jalapeno peppers
• 236.59 ml cornmeal
• 7.39 ml baking powder
• 3.69 ml salt
• 147.89 ml butter
• 2 eggs
• 236.59 ml sour cream

directions

1. Thaw the corn.
2. Preheat oven to 375 degrees and butter a 9-inch cast-iron skillet.
3. Cut cheese into slices about 1/4 inch thick.
4. Slice the peppers.
5. Combine cornmeal, baking powder and salt.
6. Stir in corn.
7. Melt the butter.
8. Mix together eggs, sour cream and melted butter.
9. Pour mixture into cornmeal mixture and stir until combined but still bumpy.
10. Pour half of the batter into the prepared skillet.
11. Cover with the cheese and peppers.
12. Pour in the remaining batter and bake until a toothpick inserted in the center comes out clean, about 30-40 minutes.
13. Serve warm from the skillet.

Reviews

[elandlh]

Very tasty. I made some changes to make it more fat free. I used soy cheddar cheese. Instead of butter I used 1 packet of butterbuds. I used 2 eggwhites and 1 egg I used fat free sour cream. My husband(the cornbread gourmet) liked it.