There really is nothing better than Cheddar and Green Chile Cornbread with a bowl of chili. Today is the coldest day that we’ve had all winter and I’m thinking I need to make a trip to the store for that exact meal! Although, I don’t really want to go out in this cold…decisions, decisions. In case you missed it, I of course love my own chili recipe, but here’s another recipe from one of my favorite food bloggers that I like to make to switch things up sometimes! Both are absolutely delicious! And of course, the perfect side dish for any chili recipe is Cheddar and Green Chile Cornbread! It’s easy to make and is always a crowd pleaser. I’ve gotten so many compliments on this recipe over the years!
My favorite thing about this cornbread is that it’s not dry at all! Most cornbreads come out pretty dry, which isn’t that appealing to me. Give this one a try and let me know what you think!
Cheddar and Green Chile Cornbread
Ingredients
1/2 cup butter, melted
1/2 cup sugar
2 eggs
1/2 (15 oz) can cream-style corn
1 (4 oz) can chopped green chiles, drained
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/2 cup flour
1/2 cup yellow cornmeal
2 tsp baking powder
Instructions
Preheat oven to 300°. Grease an 8×8 square baking dish. Beat together the butter and sugar, then add the eggs one at a time and beat until combined well. Stir in the corn, chiles, and cheeses. Add the flour, cornmeal, and baking powder. and stir to combine. Pour into the pan and bake at 300° for 1 hour.