Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup sour cream
2 large eggs
1/2 cup unsalted butter, melted
1 1/2 cups sharp cheddar cheese, shredded
1 can (4 oz) canned diced green chiles
Instructions
1-Preheat oven and prepare pan: Set oven to 400°F, grease a 9×9-inch pan or cast iron skillet.
2-Whisk dry ingredients: Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3-Mix wet ingredients: Whisk milk, sour cream, eggs, and melted butter until smooth.
4-Combine wet and dry mixtures: Pour wet into dry, stir just until no dry flour remains; batter will be thick and lumpy.
5-Fold in cheese and chiles: Gently fold in shredded cheddar and drained green chiles; reserve some cheese for topping.
6-Transfer batter to pan: Scrape into prepared pan, spread evenly, and tap to release air bubbles.
7-Bake until golden brown: Bake 20-25 minutes at 400°F until top is golden, edges pull away, and toothpick inserted in center comes out clean.
8-Cool before serving: Let rest in pan for 10 minutes to set, then serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Shred cheese from a block for better melting texture instead of using pre-shredded varieties with anti-caking agents.
🚫 Stir only until the flour disappears to prevent overmixing which develops gluten and creates tough cornbread.
⏰ Start checking for doneness at 20 minutes to avoid overbaking, as the center will sink if underbaked.
- Prep Time: 15 minutes
- cooling time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (1/9 of recipe)
- Calories: 305
- Sugar: 7g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 70mg