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Southwestern Cornbread

Southwestern CornbreadA delicious, moist and flavorful cornbread made with mild green chiles, creamed corn and cheddar cheese.

Recipe Ingredients:

1 cup white or yellow cornmeal (I prefer white)
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher or sea salt
1 teaspoon granulated sugar
2/3 cup buttermilk or sour milk*
2 large eggs
1/2 cup vegetable oil (or melted shortening, bacon fat or lard)
1 (8.25-ounce) can creamed corn (1 cup)
1 (4-ounce) can diced mild green chiles
1 1/2 cups shredded cheddar cheese - divided use

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Generously grease a 13 x 9 x 2-inch baking pan; set aside.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt and sugar; set aside.
  3. In a small bowl whisk together the buttermilk, eggs, oil and creamed corn. Add the wet mixture to the dry mixture, stirring until just combined.
  4. Pour half the batter into the prepared baking pan. Scatter the diced green chiles and 1 cup of cheese over the batter. Spread remaining batter on top and sprinkle with remaining 1/2 cup cheese.
  5. Bake for 30 minutes or until done.

Makes 12 servings.

*To make 2/3 cup sour milk, place 2 teaspoons white vinegar or lemon juice in a glass measuring cup and add enough milk to measure 2/3 cup. Let set for about 5 minutes before using.

Nutritional Information Per Serving (1/12 of recipe): 254.2 calories; 53% calories from fat; 15.1g total fat; 50.6mg cholesterol; 491.1mg sodium; 114.8mg potassium; 22.8g carbohydrates; 1.6g fiber; 1.9g sugar; 21.2g net carbs; 7.5g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.