California Cornbread Recipe

Name: California Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 cup sugar; 2 eggs; 8 tablespoons butter, cut into small pieces; 15 ounces cream-style corn; 8 ounces green chili peppers, drained and diced; 1/2 cup milk; 1/2 cup grated monterey jack cheese or 1/2 cup cheddar cheese

Servings: persons

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
2 eggs
8 tablespoons butter, cut into small pieces
15 ounces cream-style corn
8 ounces green chili peppers, drained and diced
1/2 cup milk
1/2 cup grated monterey jack cheese or 1/2 cup cheddar cheese

1
Combine the cornmeal, flour, baking powder, and sugar in a bowl. In a.
2
separate bowl cream the eggs and butter until light and fluffy. Add.
3
the corn, chili peppers, milk, and cheese and stir to combine. Add.
4
the dry ingredients and stir just enough to mix well. Pour into a.
5
greased 8-inch (20 cm) square baking pan and bake in a preheated 350F.
6
(180C) oven for 60 to 70 minutes, until a toothpick inserted in the.
7
center comes out clean. Remove from pan and cut into squares.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/4 cup sugar, and more.

Yes, California Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

California Cornbread

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