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Cheesy Chile Pepper Corn Bread

Posted by Denise on September 27, 2011

cheesy chile corn bread on blue plate

   Moist, cheesy, spicy corn bread with a slab of butter melting on top is so good!

 

Glenn and I have been testing corn bread recipes for several years searching for a combination that makes a corn bread that we will love. We know if varies for each person, but our definition of great corn bread is one that is moist, slightly sweet, and has good corn flavor. So far, we found only one restaurant that has corn bread that we like, so we used theirs as the standard we were aiming for with ours.

We found it surprisingly hard to develop a recipe that we thought was better than just average and we had many disappointments. While I was searching a variety of recipes for inspiration, I found some that use evaporated milk. Hmmm…that sounded like it would solve the whole too dry and crumbly problem as well as add some sweetness. It was worth a try. I added it to a recipe I had been working on and voila, it is a success!

We used Pepper Jack cheese and canned diced green chile peppers to add some zip. The cornbread came out moist, slightly spicy, and had great corn taste and texture thanks to a can of creamed corn we added to the mixture.

We like things a little spicy, but if you do not, you can substitute Cheddar, Colby Jack, or Monterey Jack cheese instead of Pepper Jack and leave the chile peppers out of it. If you like it a little more spicy, add some diced jalapeño peppers to the mixture.

 


 

 

Cheesy Chile Pepper Corn Bread

Makes 13x9 pan

 

 

 

ingredients for cheesy chile pepper corn bread 

Ingredients for making Cheesy Chile Pepper Corn Bread 

 

 

Ingredients

2            Cups all purpose flour

1 ½        Cups white or yellow cornmeal

1            Small can (7 oz.) chopped or sliced green chili peppers

1 ½        Cup Pepper Jack cheese, shredded

½           Cup white granulated sugar

1            Tablespoon baking powder

1 ½        teaspoons salt

1            Can (12 oz.) evaporated milk

½           Cup vegetable oil (we use olive oil)

2             Large eggs, lightly beaten

 

 

Instructions

 

1.    Preheat oven to 375 degrees F. Grease a 13 x 9 baking pan.

 

2.     Mix the dry items, the flour, cornmeal, cheese, chile peppers, sugar, baking powder and salt in a bowl, and stir together well.

 

mixing ingredients for cheesy chile pepper corn bread   mixing oil in for cheesy chile pepper corn bread

 

mixed cheesy chile pepper corn bread in bowl

 

 

 

3.     Add the rest of the ingredients to the bowl and stir just until moistened. Do not over mix. Spread in the prepared baking pan.

 

cheesy chile pepper corn bread ready to bake

 

 

 

 

4.  Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes or so. Cut into squares. Serve warm with butter, if desired.

 

cheesy chile pepper corn bread fresh out of oven

 

 

 

 cheesy chile pepper corn bread on brown plate


 

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