Skillet Cheddar and Green Chile Cornbread
Moist cornbread with a crispy crust filled with Hatch green chiles, cheese, and corn!
Servings: 8 servings
Ingredients
- 1 cup cornmeal finely ground is best
- 1/2 cup white whole wheat flour, or all-purpose flour
- 1 tablespoon brown sugar or granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- 3 tablespoons plain Greek yogurt
- 1 egg
- 1 tablespoon unsalted butter melted and cooled
- 1 tablespoon unsalted butter not melted
- 1/2 cup corn fresh or frozen
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup roasted Hatch green chiles or canned green chiles
Instructions
- Preheat oven to 450° F.
- In a large bowl whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, and cayenne pepper.
- In a smaller bowl whisk together the buttermilk, Greek yogurt, egg, and 1 tablespoon melted butter.
- Pour the wet mixture in with the dry and fold together just until combined with a rubber spatula. Fold in the cheese, green chiles, and corn.
- Heat a 10 inch cast iron skillet over high heat until the skillet is good and hot. Add in the remaining tablespoon of butter and swirl it around the pan until melted. Immediately pour in the cornbread batter and smooth it out into an even layer.
- Cook the cornbread on the stove for 1 minute then immediately transfer it into the oven. Bake the cornbread for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Notes
Cornbread is best eaten the day it is made.
Nutrition
Calories: 201kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 535mg | Potassium: 159mg | Fiber: 3g | Sugar: 4g