Zesty Cheddar and Green Chili Cornbread

Submitted by TaterBug

"This is my recipe for cornbread and I think it is great! You can make this mild or spicy, it only depends on the heat level of your chilies. I buy the fire roasted mild green chilies which are very good. I also like to use sharp cheddar because I think that it is more flavorful. You can use regular or buttermilk, I prefer buttermilk as the cornbread comes out more moist. Enjoy! Be careful to mix this only until combined in order to avoid it getting tough."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 cup whole wheat pastry flour
• 1 cup yellow cornmeal
• 1⁄4 cup sugar
• 4 teaspoons baking powder
• 3⁄4 teaspoon salt
• 2 large eggs
• 1 cup low-fat buttermilk
• 1⁄4 cup canola oil
• 7 ounces hot green chili peppers (fire roasted)
• 6 ounces reduced-fat sharp cheddar cheese, shredded

directions

1. Stir together well flour, cornmeal, sugar, baking powder, and salt.
2. Beat eggs, buttermilk, oil together until well mixed.
3. Add shredded cheddar and chilies to flour mixture and stir.
4. Add wet ingredients to dry and stir until just mixed. Do not overmix as this will make tough cornbread.
5. I use a 9x9x2 in pan and bake for 27-35 minutes at 400°F, depending on your oven.
6. As another variation I like to add a half cup or so of roasted corn (drained) and cut back on the amount of chilies and cheese.

Reviews

[Miss Annie in Indy]

BF and I loved this cornbread. Really tasted great with our fish and green beans. Would be perfect with soup beans too. Thanks for a keeper.

 

[Penny Stettinius]

Absolutely use sharp cheddar because the flavor is wonderful. I used the fire roasted green chilies and also some caramelized onions. Such a great recipe! Thanks Taterbug:) Made and reviewed for PAC Spring 08.