Certainly! Chile Cheese Cornbread is a delightful and savory addition to any meal, blending the flavors of corn, cheeses, and a bit of spice. This recipe is designed for those who love the combination of traditional cornbread with a Tex-Mex twist. Let’s dive into an extensive look at how to make this delicious dish, exploring every detail from ingredients to instructions, and even some tips and variations.
Chile Cheese Cornbread
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories per Serving: 237
Ingredients
- 2 cups frozen corn kernels: Adds texture and a burst of sweet corn flavor.
- 1/4 pound Monterey Jack cheese: Offers a creamy, mild flavor that melts beautifully.
- 2 cups Cheddar cheese: Provides a sharp, tangy flavor complementing the cornbread.
- 1 cup cornmeal: The base of the cornbread, giving it the characteristic crumbly texture.
- 1 1/2 tablespoons baking powder: Leavening agent that helps the cornbread rise.
- 3/4 teaspoon salt: Enhances the overall flavor of the cornbread.
- 10 tablespoons butter: Adds richness and moisture.
- 2 large eggs: Binds the ingredients together and adds richness.
- 1 cup sour cream: Adds moisture and a slight tanginess to the batter.
- Chiles: Adds a spicy kick (type and quantity based on preference; not listed in ingredients but mentioned in instructions).
Nutritional Information (per serving)
- Calories: 237
- Fat: 17.9g
- Saturated Fat: 10.7g
- Cholesterol: 77.6mg
- Sodium: 336.2mg
- Carbohydrates: 15.2g
- Fiber: 1.4g
- Sugars: 0.3g
- Protein: 5.8g
Instructions
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Thaw the Corn
- Place the frozen corn kernels in a bowl and allow them to thaw. Drain any excess water before using them in the batter.
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Preheat the Oven
- Set your oven to 375°F (190°C). Butter a 9-inch cast-iron skillet generously. This helps achieve a crispy, golden crust on the cornbread.
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Prepare the Cheese
- Cut the Monterey Jack and Cheddar cheese into slices approximately 1/4 inch thick. Set aside.
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Prepare the Chiles
- Slice the peppers (you can use jalapeños, poblanos, or any preferred chile). The type of chile you use will influence the spiciness of the cornbread. Remove seeds if you prefer a milder flavor.
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Mix Dry Ingredients
- In a large bowl, combine 1 cup of cornmeal, 1 1/2 tablespoons of baking powder, and 3/4 teaspoon of salt. Stir well to ensure even distribution.
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Combine with Corn
- Stir in the thawed corn kernels into the dry mixture. This helps to evenly distribute the corn throughout the batter.
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Melt the Butter
- Melt 10 tablespoons of butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly before mixing with the eggs.
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Prepare Wet Ingredients
- In a separate bowl, whisk together 2 large eggs, 1 cup of sour cream, and the melted butter until well combined. This mixture should be smooth and slightly thick.
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Mix Wet and Dry Ingredients
- Pour the wet mixture into the cornmeal mixture. Stir just until the ingredients are combined but still slightly lumpy. Overmixing can make the cornbread dense.
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Assemble the Cornbread
- Pour half of the batter into the prepared cast-iron skillet. Smooth it out into an even layer.
- Arrange the cheese slices and chile slices over the batter, covering the entire surface.
- Pour the remaining batter over the top, spreading it evenly to cover the cheese and chiles.
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Bake the Cornbread
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should pull away from the skillet slightly.
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Serve
- Serve the cornbread warm, directly from the skillet. It pairs wonderfully with chili, soups, or as a standalone snack.
Tips for Perfect Chile Cheese Cornbread
- Cheese Substitutions: You can experiment with different types of cheese such as Pepper Jack for extra spice or Colby for a more mellow flavor.
- Chiles Variety: The recipe is adaptable to different levels of heat. Use milder chiles like Anaheim for a gentle heat or hotter varieties like Serrano if you enjoy more spice.
- Buttermilk Option: Replace the sour cream with buttermilk for a tangier flavor and a slightly lighter texture.
- Corn Variations: Fresh corn can be used instead of frozen, especially when in season. It adds a delightful crunch.
- Gluten-Free Version: Use a gluten-free cornmeal blend to make this recipe suitable for those with gluten sensitivities.
- Cast-Iron Skillet: Using a cast-iron skillet not only helps with even cooking but also gives the cornbread a rustic, crispy crust. If you don’t have one, a regular baking dish can be used, but the texture might differ slightly.
- Serving Ideas: Top with a dollop of butter or a drizzle of honey for a sweet contrast to the savory flavors.
Variations to Try
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Bacon and Green Onion Cornbread:
- Add cooked, crumbled bacon and sliced green onions to the batter for a smoky, savory twist.
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Sweet Honey Cornbread:
- Stir in a few tablespoons of honey into the batter for a slightly sweet variation. Omit the chiles and add more mild cheese like Gouda.
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Jalapeño and Cornbread Muffins:
- Divide the batter into a muffin tin and bake for 20-25 minutes for individual cornbread muffins. Top each muffin with a jalapeño slice.
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Cornbread with Spicy Sausage:
- Incorporate cooked, crumbled spicy sausage into the batter for a hearty, meatier version of the cornbread.
Storage and Reheating
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
- Reheating: To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave individual slices for 20-30 seconds.
Chile Cheese Cornbread is not only a crowd-pleaser but also a versatile dish that can be modified to suit various tastes and preferences. Whether you enjoy it spicy, mild, or with added ingredients, this cornbread is sure to be a hit at any meal. Enjoy baking and savoring this delightful recipe from lovewithrecipes.com!
