I knew first thing this morning that it was going to be a very busy day for our family. I was prepared and got my slow cooker going with one of our favorite's - black bean soup. Everyone hit the ground running and I said my prayers, gave hugs, kisses and told 'em I'd see them soon.
Along with the soup, I chopped up some fresh fruit and made a piping hot cast iron skillet of cheese & green chili cornbread. It's great food for a busy family!
Cheese & Green Chile Cornbread
Cheese & Green Chile Cornbread
2 cups yellow or white cornmeal
3/4 cup buttermilk
1/2 cup vegetable oil
1 cup shredded cheddar cheese
3 eggs
1 tablespoon hot sauce - I use Texas Pete
1/2 can of chopped green chilies
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon sugar
2 tablespoons butter
- Preheat oven to 400 degrees.
- In a large bowl, add all ingredients and mix well.
- Put butter in a 9" cast iron skillet and place in oven. A 9X9 inch oven proof dish can be used as well.
- When butter is melted, pour in batter and bake for approximately 20 - 25 minutes or until cornbread is brown around edges.
- Remove from oven and serve with additional butter.
I love cheese and chile cornbread. It's perfect with soup and chili. As a matter of fact I'm making another batch tomorrow, I'm going to try it with a can of creamed corn AND some hot sauce. I've never put hot sauce in corn bread and love your idea. Really nice photos.
ReplyDeleteHope it turns out well Lea Ann. I love the hot sauce because it gives some heat without the texture of the chile.
Deletexo,
~Donya