Southwest Green Chile Cornbread

This zesty cornbread recipe is packed with green chiles and pepper jack cheese to spice up a classic recipe (and your life)! Plus, a video! Exciting. 

I was reading through a magazine the other day and saw that they had described a cheesecake as “sassy.”

Which was…confusing. Like, how is the cheesecake sassy? I mean, it’s an object; a thing. It doesn’t have a personality. It’s not like Siri where it can sass back all it wants. It can’t throw shade.

Should I call my Pepper Jack Cheese and Herb Biscuits spirited, since they’re a little spicy and peppery? Or maybe these Classic Lemon Bars should be saucy, since they’re super tangy?

It’s weird, right?? It’s not just me?

I feel like I really strongly dislike human terms being used to describe food.

But, anyway, let’s get back on point and talk about this sass-less, zesty cornbread.

Cornbread is my underrated comfort food, meaning, it’s one of my all-time favorite comfort foods that I tend to forget about.

I’m making it my spring resolution (it’s totally a thing) to make cornbread more often. It might seem anticlimactic, but considering how big a role food plays in my life, it’s pretty significant.

And, this particular cornbread recipe–oh, ohhh, oh. It’s a zesty winner.

Homemade cornbread is actually super easy to make!

Don’t get me wrong, I’m definitely a fan of the boxed stuff. Jiffy makes a good corn muffin (especially when a little honey and butter is slathered all over it), and it definitely works in a jiff.

However, if you’ve got the cornmeal and a few extra minutes to spare, this homemade cornbread recipe is totally worth it! While it might not be as simple as opening a box, it is still really simple.

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Southwest Green Chile Cornbread

Prep Time

10 mins

Cook Time

35 mins

 

This zesty cornbread recipe is packed with green chiles and pepper jack cheese to spice up a classic recipe (and your life)!

Course: Bread

Servings: 9 -12 Squares

Author: A Latte Food

Ingredients

Cornbread

• 1 1/4 cups all purpose flour
• 1 1/2 cups cornmeal
• 2 Tbsp granulated sugar
• 1/2 tsp baking soda
• 1 Tbsp baking powder
• 3 eggs
• 1 1/4 cup buttermilk
• 2 Tbsp honey
• 1/2 cup roasted corn fresh or frozen
• 1 4 oz can diced green chiles
• 1/2 cup pepper jack cheese shredded
• 5 Tbsp melted butter

Instructions

1. Preheat oven to 350 and grease a 9x9 or 8x8 pan. Set aside.
2. In a large bowl, mix together flour, cornmeal, sugar, baking soda, and baking powder.
3. Make a well in the center of the ingredients and pour in the buttermilk. Stir.
4. Add in eggs, and stir until combined.
5. Add in honey, roasted corn, diced green chiles, pepper jack cheese, and melted butter. Stir until combined.
6. Pour batter into prepared baking dish, evenly spreading the batter to the edges of the pan.
7. Bake for 35 minutes, or until a cake tester comes out clean.
8. Serve with butter, honey, or eat it plain!
9. Enjoy!

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Roasted Red Potato Salad