Southwestern Cheese Cornbread
This easy Southwestern Cheesy Cornbread is packed with flavor! This tender cornbread is infused with bold Southwestern flavors - it's the perfect side dish for dinner tonight!
Servings: 10 servings
Calories: 345kcal
Ingredients
- 2 8.5-oz. packages cornbread mix
- 1½ tsp ground cumin
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp crushed red pepper flakes
- ½ cup milk
- ½ cup sour cream
- 2 large eggs
- 1½ cup fresh corn kernels ~3 medium ears of corn
- 1½ cups shredded Cabot Pepper Jack cheese divided
- 1 4-oz. can diced green chiles
- 2 jalapenos seeds and ribs removed, finely diced
- 1 red bell pepper seeds and ribs removed, finely diced
- ¼ cup chopped fresh cilantro
- 1 Tbsp unsalted butter melted
Instructions
- Place a 12” cast iron skillet in oven. Preheat oven to 375°F. (Note: If you don't have a large cast iron skillet, just use a 9"x13" baking dish instead.)
- Using a large bowl, add the dry ingredients (cornbread mix, cumin, garlic powder, salt and red pepper flakes); whisk together until well combined.
- Add milk, sour cream, eggs, corn, 1 cup of shredded cheese, green chilies, jalapenos, bell pepper and cilantro; stir until well combined.
- Remove skillet from oven. Brush melted butter on bottom and sides of skillet.
- Transfer batter mixture into skillet.
- Sprinkle remaining ½ cup of cheese on top.
- Bake for 30-32 minutes, or until a toothpick inserted into center of cornbread comes out mostly clean.
- Remove skillet from oven and let cool slightly before serving. (Note: Serving the cornbread in the skillet helps keep it warm – just make sure to place skillet on a hot pad before placing it on the table!)
Nutrition
Calories: 345kcal | Carbohydrates: 41g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 676mg | Potassium: 216mg | Fiber: 4g | Sugar: 13g | Vitamin A: 849IU | Vitamin C: 22mg | Calcium: 191mg | Iron: 2mg
