|2 servings||calories per servings 390||protein serving 8 g||carbs per serving 53 g||total fat per serving 17 g|
It’s common to pair cornbread with chili in the South, and while we enjoy a classic, plain-jane slice of the stuff any day, the corn, green chiles and cheddar cheese in this recipe make it positively addicting. Good thing this cornbread makes plenty - enough for everyone to enjoy a second helping!
Adapted from Spirit of the West, by Sarah Anschutz Hunt.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||2 g|
MISE EN PLACE
• Heat oven to 400° F.
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder and 1 teaspoon kosher salt.
Make a well in the dry ingredients. Pour in half-and-half, egg and 1/4 cup cooking oil. Whisk to combine.
• Fold in corn, cheese and chiles.
• Grease a baking dish.
Spread cornbread batter in the dish. Bake until golden and cooked through, 20-25 minutes.
• While cornbread bakes, melt butter.
• Brush cooked cornbread with butter. Let rest about 5 minutes, and enjoy!