About the Dish

1 1/4 cups All Purpose Flour
1 cup Cornmeal
2/3 cup Granulated Sugar
2 teaspoons Baking Powder
1 cup Half-and-Half
1 Farm Eggs
3 ears Corn
2/3 cup Cheddar Cheese
1/2 cup Roasted Green Chili
2 pats Butter
Per Serving
Calories 390
Total Fat 17 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 480 mg
Total Carbohydrates 53 g
Dietary Fiber 2 g
Sugar 20 g
Protein 8 g

METHOD

1
MISE EN PLACE • Heat oven to 400° F. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
2
In a large bowl, whisk together flour, cornmeal, sugar, baking powder and 1 teaspoon kosher salt.
3
Make a well in the dry ingredients. Pour in half-and-half, egg and 1/4 cup cooking oil. Whisk to combine.
4
• Fold in corn, cheese and chiles. • Grease a baking dish.
5
Spread cornbread batter in the dish. Bake until golden and cooked through, 20-25 minutes.
6
• While cornbread bakes, melt butter. • Brush cooked cornbread with butter. Let rest about 5 minutes, and enjoy!

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