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If you like meaty cornbread, a sautéed chorizo would be an excellent addition to this easy recipe. I usually make two and freeze one.

Servings: 8

Ready time: 45 minutes


1 1/3 cup all-purpose flour

2/3 cup cornmeal

½ cup sugar

2 tbsp baking powder

½ tsp salt

1 1/3 cup milk

1/3 cup butter, melted

1 egg, beaten

½ cup grated cheddar

1 green chili, minced (1 tbsp)

2 tbsp chopped cilantro


Preheat oven to 375. Grease an 8-inch baking pan and line the bottom with parchment.

Stir flour with cornmeal, sugar, baking powder and salt in a large bowl. Combine milk, butter and egg in medium bowl. Stir wet ingredients into dry. Stir in cheddar, chilies and cilantro. Do not overmix.

Scrape into pan. Bake for 30 minutes, or until golden and firm. Remove from oven and cool. Cut in squares.

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