Chile Cheese Stuffed Cornbread
3/4 c. cornmeal
1-1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1-8 oz. can diced green chiles
1 Tbsp. minced cilantro
1 c. shredded Monterey Jack cheese
2 ears corn
Whisk together dry ingredients.
Measure the milk and oil in a 2 c. measuring cup (put in the milk first then just add oil to push the mixture up to the 1-1/4 c. mark) then drop in the egg and whisk a little bit. Stir the wet ingredient into the dry, until moistened.
Cut the corn kernels off the cob.
Stir together the corn and chiles. Add in the cilantro.
Spread half of the cornbread mixture in a greased 9"x9" baking dish.
Spread on the chile corn mixture and top with cheese.
Dollop the other half of the cornmeal over the top and spread with a spatula. Bake at 350 degrees for 25 minutes.
Let sit for 10 minutes before serving.