Tex-Mex Cornbread with Cheese & Green Chiles

Tex-Mex Cornbread with Cheese & Green Chiles
Photo by Mark Thomas


  • Fresh kernels cut from two ears of corn (about 1-½ cups)
  • 1-¼ cups buttermilk
  • 1 Tbs. baking powder
  • 3 Tbs. finely diced fresh serrano or jalapeño chiles
  • ¼ cup vegetable oil; more for the pan
  • 1 oz. (2 Tbs.) butter
  • 5oz. (1 cup) stone-ground yellow cornmeal
  • + 6 more ingredients
    • 1 cup grated extra-sharp Cheddar cheese (4 oz.)
    • 1 egg
    • 4-½ oz. (1 cup) unbleached flour
    • ¼ tsp. baking soda
    • 2 Tbs. sugar
    • ¾ tsp. salt

Heat the oven to 375°F. In a bowl, mix the cornmeal, flour, salt, baking soda, and baking powder. In a separate bowl, whisk together the egg, sugar, oil, and butter­milk. Coat a 10-inch cast-iron skillet with oil and set it over medium heat. Add the butter. As the skillet heats, quickly stir toge...

View full recipe at Fine Cooking


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