I grew up eating this with chili on cold Colorado nights! This is a great alternative for plain old cornbread as a side!
Preparation Time
10 mins
Cooking Time
45 mins
Total Time
55 mins
Calories
266 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Step 3
Grease a 9x9-inch baking pan.
Step 4
Whisk together cornmeal, salt, and baking soda in a large bowl.
Step 5
Stir in milk and vegetable oil until well blended.
Step 6
Beat in egg and cream-style corn until well mixed.
Step 7
Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.
Ingredients
⅓ cup vegetable oil
½ teaspoon baking soda
1 teaspoon salt
¾ cup milk
2 eggs, beaten
1 cup cornmeal
1 ½ cups shredded Monterey Jack cheese
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped mild green chiles, drained
