Cast Iron Cheese & Chile Corn Bread
Pair with Geyserville
- 1¼ cups all purpose flour
- 1 cup fine-grind cornmeal
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 4 large eggs
- 1½ cups canned creamed corn (one 15-ounce can)
- 1 4.5-ounce can mild green chiles, drained and chopped
- 1½ ounces mild white cheddar, grated (about ½ cup)
- 1½ ounces Monterey Jack cheese, grated (about ½ cup)
- ¾ cup unsalted butter (1½ sticks), room temperature
- ⅔ cup sugar
- Nonstick vegetable oil spray
10-inch cast iron skillet
- Position oven rack in the middle of your oven.
- Set the cast iron skillet on a rimmed baking sheet, place into the oven, and preheat oven to 400°.
- In a small bowl, combine the flour, cornmeal, baking powder, and salt and whisk to combine.
- In a medium bowl, lightly beat eggs to blend then whisk in creamed corn, chiles, and both cheeses.
- In a large bowl, mix butter and sugar with a wooden spoon just until butter absorbs sugar but butter is still in small pieces.
- Add egg mixture to the butter/sugar mixture and mix until just combined.
- Add the dry ingredients and mix until barely incorporated.
- Remove skillet and sheet pan from the oven and lightly coat the skillet with nonstick spray. Scrape the batter into the skillet (it should sizzle on contact and stay slightly mounded in the center). Bake until top is golden brown and springs back when gently pressed, 35–45 minutes.
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