A delicious, moist and flavorful cornbread made with mild green chiles, creamed corn and cheddar cheese.

Another delicious recipe from our Family-Favorite Recipes Collection.

Southwestern Cornbread

1 cup white or yellow cornmeal (I prefer white)

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher or sea salt

1 teaspoon granulated sugar

2/3 cup buttermilk

2 large eggs

1/2 cup vegetable oil (or melted shortening, bacon fat or lard)

1 (8.25-ounce) can creamed corn (1 cup)

1 (4-ounce) can diced mild green chiles

1 1/2 cups shredded cheddar cheese - divided use

1. Preheat oven to 350°F (175°C). Generously grease a 13 x 9 x 2-inch baking pan; set aside.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt and sugar; set aside.
3. In a small bowl whisk together the buttermilk, eggs, oil and creamed corn. Add the wet mixture to the dry mixture, stirring until just combined.
4. Pour half the batter into the prepared baking pan. Scatter the diced green chiles and 1 cup of cheese over the batter. Spread remaining batter on top and sprinkle with remaining 1/2 cup cheese.
5. Bake for 30 minutes or until done.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): 254.2 calories; 53% calories from fat; 15.1g total fat; 50.6mg cholesterol; 491.1mg sodium; 114.8mg potassium; 22.8g carbohydrates; 1.6g fiber; 1.9g sugar; 21.2g net carbs; 7.5g protein.

Recipe and Photograph Copyright Hope Pryor 2011, please see Terms of Use.