As if cornbread isn’t delicious enough on it’s own, I’ve stepped up my recipe for cornbread by adding green chilies, corn and cheese. And in case that’s not enough, I serve it with a delicious cilantro-lime jalapeno butter.
Both recipes are super easy to make. The addition of corn, cheese and chilies make this cornbread super moist. A little sugar adds just a bit of sweetness.
The jalapeno butter is great with this bread. Cilantro, garlic, lime and jalapeno make a nice savory complement to the bread. If you don’t feel like making the butter, this cornbread is delicious on it’s own too. Or top with butter or drizzle with a little honey or maple syrup.
*Recipe developed for Ortega.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup milk
- 1/2 cup unsalted butter, melted
- 1 cup frozen corn, thawed
- 1 cup ORTEGA® Diced Green Chilies
- 1 cup shredded Cheddar cheese Monterey Jack cheese
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Preheat oven to 350˚F. Grease and flour 8 x8- inch baking dish or line with parchment paper.
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Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. Mix egg, milk and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn, ORTEGA® Diced Green Chilies and cheese. Pour into prepared baking dish.
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Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Jalapeno Butter.
- ½ cup unsalted butter
- ¼ cup cilantro
- 2 tablespoons Ortega® Fire Roasted Diced Jalapenos or Ortega® Sliced Jalapenos
- ½ teaspoon lime zest
- 1 garlic clove
- 1/8 teaspoon salt
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Process all ingredients in food processor or blender until smooth.
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Makes about 2/3 cup butter.
