Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a great savory cornbread. Goes well with my Mexican Black bean soup as well as barbeque dishes.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Generously grease 1 1/2 quart casserole dish (I use non-stick cooking spray).
  3. In large bowl, combine cheese, buttermilk, oil, eggs, corn, and chiles. Mix well.
  4. In small bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
  5. Add dry ingredients to liquid ingredients and stir just until moistened.
  6. Pour into greased dish and bake 40-50 minutes until deep golden brown and toothpick inserted in center comes out clean.
  7. Cool 10 minutes and serve warm.

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