Chile Cheese Cornbread In A Jiffy Food

CHEESY GREEN CHILE CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

CHILE CHEESE CORNBREAD IN A JIFFY

Steps:

• Preheat oven to 400 degrees.
• Grease a 9x9 square baking dish. (I use stoneware).
• Combine all ingredients together in a large mixing bowl. Mix well.
• Pour into prepared baking dish.
• You can top with a little extra cheese, if desired.
• Bake 25 minutes at 400 degrees or until golden brown.
• Serve warm with butter.
• This can also be made in muffin tins.
• Variation: Add crumbled crisp bacon and 1/2 cup sour cream.

CHILE CHEESE CORNBREAD

Steps:

• Thaw the corn.
• Preheat oven to 375 degrees and butter a 9-inch cast-iron skillet.
• Cut cheese into slices about 1/4 inch thick.
• Slice the peppers.
• Combine cornmeal, baking powder and salt.
• Stir in corn.
• Melt the butter.
• Mix together eggs, sour cream and melted butter.
• Pour mixture into cornmeal mixture and stir until combined but still bumpy.
• Pour half of the batter into the prepared skillet.
• Cover with the cheese and peppers.
• Pour in the remaining batter and bake until a toothpick inserted in the center comes out clean, about 30-40 minutes.
• Serve warm from the skillet.