Cheesy Green Chile Cornbread Recipe
Recipe courtesy of Recipe Iseasy | Watch how to make this recipe
Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 389
Total Fat: 17 g
Saturated Fat: 9 g
Carbohydrates: 46 g
Dietary Fiber: 2 g
Sugar: 9 g
Protein: 14 g
Cholesterol: 66 mg
Sodium: 420 mg
Total: 1 hr | Prep: 10 min | Inactive: 15 min | Cook: 35 min
Ingredients
- Nonstick cooking spray, for spraying the baking dish
- 1 1/2 cups yellow cornmeal
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup milk
- 1 cup sour cream or 2 percent Greek yogurt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 cup sauteed onions
- 1/2 cup canned chopped green chiles
- 3/4 cup grated Monterey Jack cheese
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Directions
- Place an oven rack in the center and heat the oven to 400 degrees F. Lightly grease a 9-inch square baking dish or 9-inch cast-iron skillet with nonstick spray. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk the milk, sour cream, melted butter, and egg. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the onions, green chiles, and cheese.
- Transfer the batter to the prepared dish and bake until the top is golden and the center springs back when touched, about 25 to 35 minutes. Allow the cornbread to cool in the dish for 15 minutes. Run a knife around the edges, then cut into wedges or squares. Serve warm or at room temperature.
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