| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | One 9-by-9 inch cornbread (12 servings) |
Ingredients
- Nonstick cooking spray
- 1/2 cup unsalted butter, melted
- 1/3 cup sugar
- 2 tablespoons honey
- 2 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 3/4 cups fine yellow cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 cup whole milk, at room temperature
- 1/3 cup sour cream or Greek yogurt, at room temperature
- 1 1/3 cup shredded cheddar cheese
- One 4-ounce can chopped green chiles, drained
- 1 cup corn kernels (drained, if canned; thawed, if frozen)
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
- In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
- Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
- Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
- Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 280 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 51 mg |
| Sodium | 216 mg |
Reviews
Where is the review I wrote about 2 weeks ago? Disappointed how dense and heavy this came out after following directions, ingredient measures, etc. as I do when making a recipe for the first time. Baked longer than stated baking time too.
A staple at our house
I call this “stupid” cornbread that I serve with”silly” chilli.