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Cheesy Green Chile Cornbread in a cast iron skillet

Cheesy Green Chile Cornbread Recipe

Southwestern style cheesy cornbread with bacon, sauteed onions and peppers.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine Mexican, Southwestern
Servings 8 servings
Calories 330 kcal

Ingredients
  

  • 4 slices bacon
  • ½ cup diced onion
  • ½ cup diced red bell pepper
  • ¼ cup all-purpose flour
  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 Tablespoon sugar
  • 1 cup buttermilk
  • 2 eggs beaten
  • ½ cup cooked corn drained
  • 1 4- ounce can diced green chiles drained
  • 1 cup grated cheddar cheese

Instructions
 

  • Fry bacon until crisp. Drain and cool on a plate lined with paper towels.
  • Saute onions and bell pepper in bacon grease for a few minutes, until wilted. Set aside
  • Grease a 10-inch skillet.
  • Preheat oven to 350 degrees.
  • Combine flour, cornmeal, salt, baking powder, baking soda and sugar in a large mixing bowl.
  • Add buttermilk and eggs and stir until blended.
  • Add cooked onion and bell pepper (including the drippings), corn, chiles and crumbled bacon.
  • Mix completely and transfer half the mixture to the skillet. Top with half the cheese and spoon on the remaining cornbread batter.
  • Top with remaining cheese and bake at 350 degrees for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • Slice into wedges and serve with chili, soup or beans.

Nutrition

Calories: 330kcalCarbohydrates: 40gProtein: 12gFat: 13gSaturated Fat: 5gCholesterol: 66mgSodium: 640mgPotassium: 395mgFiber: 4gSugar: 4gVitamin A: 590IUVitamin C: 19.2mgCalcium: 197mgIron: 2.1mg
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