Description
This Green Chili Cornbread Recipe is absolutely delicious! Homemade cornbread batter combined with Monterrey cheese, frozen corn, and green chilies. Sweet and tender with a hint of spice, it’s the perfect pairing for so many recipes.
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 oz Monterrey cheese
- 3/4 cup frozen corn
- 1/4 cup butter, melted
- 2 eggs
- 1 cup whole milk Greek yogurt
- 3/4 cup buttermilk
- 1 – 4oz can green chilies
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, whisk together the gluten free flour, cornmeal, baking powder, and salt. Then, add the shredded cheese and stir until well combined.
- In a separate bowl, whisk together the, butter, eggs, whole milk yogurt, and milk. Next, stir the green chilies and frozen corn into the wet mixture until well combined.
- Pour the wet ingredients into the dry ingredients and mix until everything is just combined. No need to over mix the batter.
- Pour the batter into an 9×9 pan that has been lined with parchment paper and spread out evenly in the pan.
- Bake the cornbread for around 35-45 minutes at 400 degrees or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown.
- Allow the cornbread to cool in the pan for a bit before transferring it to a wire rack to finish cooling.
- Brush a little melted butter on the cornbread before slicing into 9 pieces and serving.
