Tex-Mex Cornbread with Cheese & Green Chiles

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network