Description
A hearty, slightly sweet cornbread made with cornmeal and flour, optionally loaded with chilies, cheese, or beans—perfectly rustic and satisfying.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1–2 tbsp sugar (optional)
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1/2 cup canned green chilies, drained (optional)
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 cup cooked pinto or black beans (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish or cast‑iron skillet.
- In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
- In another bowl, whisk eggs, milk, and oil or melted butter.
- Pour wet ingredients into dry and stir until just combined.
- Fold in chilies, cheese, or beans if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, until golden and a toothpick comes out clean.
- Let cool briefly, then slice into 9–12 squares and serve warm.
Notes
- Add diced jalapeños, blue cornmeal, sautéed onions, roasted corn, or crumbled sausage for variety.
- Use plant-based milk and omit cheese for a dairy‑free version.
- Reduce sugar or skip it when serving with savory mains.
- Use self‑rising cornmeal—skip or reduce baking powder accordingly.
- Gluten‑free? Use gluten‑free flour and certified cornmeal.
Nutrition
- Serving Size: 1 square (1/12 batch)
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
