Chile Cheese Corn Bread
Chile Cheese Corn Bread is an moderately easy dinner. Made with 2 c. frozen corn kernels, 1/4 lb. monterey jack or cheddar cheese, 2 jalapeño peppers (fresh or pickled), 1 c. corn meal and 1/2 tsp. baking powder, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Thaw the corn.
Heat oven to 375° and butter a 9-inch cast-iron skillet or cake pan.
Cut cheese into slices about 1/4-inch thick.
Slice the peppers.
Combine corn meal, baking powder and salt.
Stir in the thawed corn.
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