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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Green chiles give this crusty cornbread its Mexican slant. Corn and cheddar cheese are a pleasant surprise in the batter as well. A great compliment to a bowl of chili. Can be made Wheat Free - the only change - use any Wheat Free flour it will be equally delicious! Read more ! Ingredients:
1 tablespoon shortening |
1 cup yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 8 oz sour cream |
1 8 1/2 oz cream style corn |
2 large eggs beaten |
1 cup shredded cheddar cheese |
1 4.5 oz can chopped green chiles, drained |
Directions:
1. Place shortening in a 9 inch cast iron skillet and heat in a 450 F oven for 3 to 5 minutes or until fat smokes. (If you do not have a cast iron skillet put into a 9 inch glass pie plate in oven at 375 F)
2. Combine cornmeal, baking powder, soda and salt - blend well.
3. Combine sour cream, corn and eggs mixing well. Add to dry ingredients, stirring just until moistened.
4. Spoon half the batter into hot skillet and sprinkle with cheese and drained chiles; top with remaining batter.
5. Bake at 450 F for 23 to 25 minutes or until browned. Let stand 5 minutes before slicing. (If using 9 inch pie plate bake at 375 F)
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