Sunday, February 19, 2012

Chile Cheese Stuffed Cornbread

This is what I made to go with my Tex-Mex Bean Soup.  It is soooooooo good.  You could stuff cornbread with so many things, but chiles, cheese and corn seemed like a good compliment to my soup.  You could try substituting jalapenos and cheddar, sun dried tomatoes and mozzarella or try a lightly sweetened cornbread stuffed with cranberries, cream cheese and pecans.  I might have to try that one.  I will let you know how it goes.

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 egg
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.

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