Home-style cornbread is a great side dish for many meals, especially soup or chili, and only takes a few minutes to prepare. With the winter months just around the corner, this is a great recipe to keep handy. We served this bread with Chorizo Stuffed Chicken Breasts, and it complimented the dish nicely.
I got a little sneaky with this bread in order to get past my daughter's picky personality, and I actually loved the results.
Since my daughter does not like "little green things" in foods, I decided to puree the corn and chilies together and the results were delicious. Not only did she not notice the little flecks of green chilies, the flavor of the chilies was infused into the cornbread.
This same recipe can be used with white or yellow corn meal mix and you could also add some extra flair to the bread by adding minced jalapenos, grated cheddar cheese or even crumbled bacon.
I used my 12-inch "everyday pan" for this bread and it cooked beautifully, but you could also use a 9-inch cake pan for a thicker bread, just add about 5 minutes to your cook time.
2 TB Butter
1/3 cup Canola or Vegetable Oil
2 cups Self-Rising White Corn Meal Mix
2/3 cup Milk
2/3 cup Buttermilk
2 TB Sugar
1 4-oz can Diced Green Chilies, (pureed if desired)
1 cup Frozen Corn, defrosted, (pureed if desired)
Preheat oven to 400 degrees. Spread butter in a large cast-iron or glass baking dish, making sure to coat up the sides of the pan.
In a medium bowl combine the remaining ingredients and stir until blended.
Place the buttered pan in the oven for 3 - 4 minutes or until the butter has melted. Remove the pan from the oven, pour the batter into the pan and bake for 20 - 25 minutes or until golden on the edges.