Green Chile Cheddar Cheese Cornbread

• Vegetarian

• Produce

  • 1 cup Corn, frozen
  • 1 (4 oz can Green chiles

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Cornmeal, coarse
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Canola or vegetable oil

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Buttermilk
  • 1 cup Cheddar cheese

Found on twopeasandtheirpod.com

Description

Ingredients

• 1 cup all-purpose flour
• 1 cup coarse cornmeal
• 1/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3 tablespoons unsalted butter, melted and cooled to room temperature
• 3 tablespoons canola or vegetable oil
• 2 large eggs, slightly beaten
• 1 cup frozen corn
• 1 (4 oz) can green chiles
• 1 cup shredded cheddar cheese

Directions

• Center a rack in the oven and preheat the oven to 400°F. Spray an 8x8 Pyrex baking dish with nonstick cooking spray and set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels, green chiles, and cheddar cheese. Pour batter into prepared pan. Bake cornbread for 32-34 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.