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Chile Cheddar Cornbread

Holly Nilsson, Spend with Pennies
  • 10 minutes
  • Serves 10

INGREDIENTS

1 cup

flour

1 cup

cornmeal

1/4 cup

sugar

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1

fresh corn on the cob (, kernels removed with a Corn Kerneler or knife (or 1 cup frozen corn, defrosted))

2

eggs

1/3 cup

butter (, melted (plus 1 tablespoon for greasing the pan))

1 cup

buttermilk

1 can

mild green chiles (, drained)

1/4 cup

diced red pepper

1 cup

sharp cheddar cheese