Chile Cornbread

Servings: 8


1 cup yellow cornmeal

1/2 cup flour

4 teaspoons baking powder

1/4 cup sugar

1/2 teaspoon salt

1 cup fresh corn kernels

2 chile peppers, chopped

1/2 cup milk

1 egg

1/4 cup vegetable oil


Combine dry ingredients. Add remaining ingredients and mix well. Pour batter into greased cast iron skillet. Bake at 450° F for 25 minutes.

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