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Best of the Bluegrass with Sam Fore: Charlie's green chili cheesy cornbread

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Posted at 9:49 AM, Nov 18, 2020
and last updated 2020-11-18 09:49:06-05
  • 1 cup yellow cornmeal
  • 1 cup AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda (omit baking soda and powder if using self-rising cornmeal)
  • 1 tsp diamond kosher salt, half if using Morton's
  • 1/2 tsp freshly cracked black pepper
  • 2 eggs beaten well
  • regular can (8.5 ounces) cream-style corn
  • small can chopped green chiles
  • 1/3 cup vegetable oil
  • 3/4 cup buttermilk (full fat!)
  • 3/4 cup sharp cheddar, freshly grated
  • 3/4 cup pepper jack, freshly grated
  • 1/2 cup finely diced onion
  • 2 jalapeños, seeded + chopped (optional)

Preheat oven to 350 and grease a cast iron skillet.

In a medium-sized bowl, whisk dry ingredients and set aside.

In a larger bowl, add oil, eggs, buttermilk, corn, onion, peppers, canned chiles & cheese, mix well.

Add dry ingredients in batches and stir until just incorporated. Transfer to greased skillet.

Bake 1 hour or until cake tester inserted comes out clean.

Cool 15 minutes and serve warm from skillet with chili or BBQ.