This is one of my all time favorite cornbread recipes! It’s an amazing combination of heat and sweet! Using canned Green Chiles doesn’t make it too spicy, so if you’d like to ramp up the heat try some diced jalapeños! I’ve found that using yellow corn meal creates a more cake like cornbread (my preference), so if you’d like a dryer version, use white cornmeal. I always add a drizzle of honey over top which really makes the flavor pop!
- 1 cup Flour
- 1 cup Yellow Cornmeal
- 2 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- Pinch of Salt
- ¼ teaspoon Smoked Paprika
- 1 teaspoon Cilantro
- 1 cup Half & Half
- ¼ cup Oil
- ⅓ cup Honey
- 2 large Eggs; beaten
- 1 small can Green Chiles; drained & chopped
- Preheat oven to 375°F.
- Mix all of the dry ingredients in a large bowl and create a well in the center. Add in the wet ingredients and slowly mix into the dry ingredients until just combined. Place in the fridge for 20-30 minutes to help the levening agent along.
- Meanwhile, grease a large cast iron skillet, then once the batter has aerated, slowly pour into the skillet. Place in preheated oven and bake for 20-25 minutes or until cooked through in the center.
- Serve hot with butter and a drizzle of honey.
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