The other day I was trying to decide what to serve with a pork loin that I was planning for dinner. I wanted a change from the more routine rice and potatoes. This cornbread was my answer. The recipe comes together quickly and it was delicious. Cornbread can be sweet and savory all at the same time. The flavor in this cornbread is amped up with green chiles and cheddar cheese.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Add the buttermilk, canola oil, and eggs.
Mix well to combine.
Stir in green chiles and cheddar cheese.
Pour into a cast-iron skillet, preheated over medium heat, and coated with a drizzle of canola oil.
Transfer the skillet to the oven, preheated to 400 degrees. Bake approx. 25 minutes or until a cake tester or toothpick inserted in the middle comes out clean.
Slice and serve.
Green Chile and Cheddar Cornbread
- 1 cup flour
- 1 cup yellow cornmeal
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cup buttermilk
- ½ cup canola oil
- 2 eggs
- 1 can (4 ounces) green chiles
- 8 ounces cheddar cheese, shredded
- Preheat oven to 400 degrees.
- Preheat a 10 in. cast iron skillet over medium heat. Coat with a drizzle of canola oil.
- In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- Add buttermilk, oil, and eggs. Mix well to combine.
- Add in green chiles and cheddar cheese. Stir to combine.
- Pour cornbread batter into preheated skillet. Bake for 20-25 minutes until cake tester or toothpick inserted in the middle comes out clean.