Green Chili Cornbread

Name: Green Chili Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 9
Cuisine: American
Ingredients: 1 cup All-Purpose Flour (1 cup all purpose flour); 1 cup Cornmeal (1 cup cornmeal); 1 tbsp Baking Powder (1 tablespoon baking powder); ½ tsp Table Salt (1/2 teaspoon salt); 4 oz Monterey Jack Cheese (4 oz Monterrey cheese); ¾ cup Corn (3/4 cup frozen corn); ¼ cup Unsalted Butter (1/4 cup butter, melted); 2 pieces Egg (2 eggs); 1 cup Greek Yogurt (1 cup whole milk Greek yogurt); ¾ cup Buttermilk (3/4 cup buttermilk); 1 oz Green Chili (1 – 4oz can green chilies — up to 4)

Green Chili Cornbread - Sides (American)

60 minAmerican

Servings9

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Vegetarian
Pescatarian
Halal

Steps

1Preheat oven to 400 degrees.
2In a mixing bowl, whisk together the gluten free flour, cornmeal, baking powder, and salt. Then, add the shredded cheese and stir until well combined.
3In 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.
4Pour the wet ingredients into the dry ingredients and mix until everything is just combined. No need to over mix the batter.
5Pour the batter into an 9×9 pan that has been lined with parchment paper and spread out evenly in the pan.
6Bake 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.
7Allow the cornbread to cool in the pan for a bit before transferring it to a wire rack to finish cooling.
8Brush a little melted butter on the cornbread before slicing into 9 pieces and serving.