Cheesy Chiles Cornbread
There’s nothing better than cornbread to go with your chili. This version is a bit spicy due to the addition of green chiles.
1 cup yellow cornmeal
3 tsp. baking powder
1 cup shredded Cheddar cheese
2 medium eggs
1/2 cup vegetable oil
1/2 cup sour cream
1 T. diced pimiento
1 (4.5 oz.) can diced green chiles
1 (8.25 oz.) can cream style corn, drained
Preheat the oven to 400 degrees. Butter and lightly flour a 9-inch square baking dish. Set aside.
In a large bowl, mix together the cornmeal, baking powder, and cheese just until combined.
In a separate, medium-size bowl, whisk together the eggs, oil, sour cream, pimiento, chiles, and corn until well combined.
Add this to the cornmeal mixture. Stir just until moistened. Let sit for five minutes.
Pour the batter into the prepared baking dish. Bake for 50 to 60 minutes or until golden.
Let cool on a wire rack for 10 minutes before removing from the pan.
Serves 4
Letting the batter sit for five minutes before putting it in the oven will create a nice top crust with a bit of crunch.
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