The Perfect Cornbread Recipe
I don’t know about ya’ll, but I am ready for Fall to fall already. Cooler days, cozy sweaters, and soooo much good comfort foods like stews, chili, and chowder. (Love me some chowder!) None of which can be eaten without a side of really good cornbread. No crackers for this girl; they won’t hold up to a good, thick chili. And it’s pretty tasty with the next morning’s omelette, too!
This recipe will do just fine in a 9×9 baking pan, or even muffin tins. But my favorite way to make cornbread is in a well-seasoned iron skillet. It browns so nicely, and I love the crunchy edge!
If you’re a meal prepper, make two at a time and freeze one; cornbread freezes well and will keep for several months. You can also crumble & dry any leftovers before freezing, and save them for Turkey day stuffing.
Green Chile Cornbread
Cornbread with a little kick & a lot of flavor. Holds it own with hearty stews & chili! Substitute jalepenos for green chiles if you want a little more heat.
- 1 cup butter
- 3 ⁄4 cup sugar
- 4 eggs
- 1 ⁄2 cup green chili diced (may use canned)
- 1 1 ⁄2 cups cream-style corn
- 1 ⁄2 cup cheddar cheese shredded
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- Preheat oven to 325 degree f.
- Cream butter and sugar.
- Add eggs slowly, one at a time.
- Add chiles, corn and cheese, mixing well to incorporate.
- Sift together dry ingredients, then add and mix until smooth.
- Pour into well-buttered, 10 inch iron skillet and bake about 1 hour.