This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
This recipe is adapted from “Noteworthy”. Â This is one of the moistest recipes I have ever seen. Â Even the non-corn bread lover will like this one.
Recipe
Green Chili & Cheese Corn Bread:
- In a mixing bowl place 1 stick of room temperature butter with 1/2 cup of sugar and mix until fluffy
- Add 4 eggs one at a time beating well
- Finish the wet ingredients by adding one 4 oz can of green chilis, 34 oz (2 1/3 cans) of sweet cream corn and 3/4 cup each of monterey jack and mild cheddar cheeses
- In a separate bowl, combine the dry ingredients including 1 cup of all-purpose flour, 1 cup cornmeal, 4 tsp baking powder and 1/4 tsp salt
- Add the wet ingredients to the dry and mix well. Â Then pour into a greased (I used spray) 9″ x 13″ glass pan and cook for 60 minutes in an oven heated to 350 degrees but turned down to 300 degrees when you put in the corn mixture
- I actually cooked mine a little longer wanting to achieve a really nice browning – just keep an eye on it.
This looks spectacular, Peter
Nice, Peter. My hubby will like this recipe. He loves corn bread.
This sounds awesome. I’ve never had corn bread with chillis before. Is it spicy. IF yes, I’ll definitely like it!