Green Chili-Cheddar Cornbread

Using a high quality cheddar cheese, freshly grated for this recipe really brings out the combination of cheddar and green chili. Transiting through Heathrow Airport this week, I stopped at Fortnum and Mason's store at Heathrow to buy their 2 year aged reserve cheddar 2 lb block (as well as their chutney). I make it a point to stop there when I am in the UK or transiting through Heathrow to pick up that cheddar as it is absolutely the best. I put it in the cornbread this time and the flavor popped right out. This cornbread goes well with chili. You can also cut the cornbread in cubes , toast it, and use as croutons on top of a bowl of chili. 

Green Chili-Cheddar Cornbread

1 cup flour

1 1/4 cup of cornmeal

1/4 cup sugar

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

3 T melted butter, cooled to room temp

3 T vegetable oil

2 eggs

1 ear of fresh corn, shucked

1 small can of mild green chilis

1 cup sharp cheddar cheese, grated

1. Mix all the dry ingredients together in one bowl

2. Beat the eggs, add the buttermilk, butter, and oil. Mix thoroughly.

3. Pour the wet ingredients into the dry ingredients and mix thoroughly. Add the corn kernels and green chilis and mix thoroughly.

4. Pour into an 8 by 8 greased baking pan. Bake at 400 degrees for 30 minutes or until done. Cut in squares and serve warm with butter.