Chef notes
This simple recipe for cornbread studded with green chilies and corn makes the perfect accompaniment to taco soup or chili beans.
Ingredients
- 2 cups self-rising cornmeal
- 1 (8-ounce) can cream-style corn
- 1 cup buttermilk
- 2/3 cup oil
- 2 eggs
- 1 (4-ounce) can chopped green chilies (mild)
- 1 small onion, chopped fine
- 1 tablespoon sugar
- 1½ cups shredded cheddar cheese, divided
Preparation
1.Preheat oven to 400 F.
2.In a bowl, mix all ingredients — except 1/2 cup of cheese — together.
3.Pour batter into a greased 9-by-13-inch pan (I use Pam cooking spray) and sprinkle the 1/2 cup of cheese on top.
4.Bake for 30 minutes. This is great with taco soup or chili beans.
