Chili Cheese Corn Bread
This is a simple corn bread meant to accompany chili or some other similar meal. It is forever forgiving. Skip the cheese or add another kind. Skip the chili peppers or not. Use butter instead, skip the cheese and peppers and make this for breakfast. Or make it as is for breakfast, anyway. But whatever you decide to do, be sure to eat it when it is warm for best flavor. And while you might not want to share, it makes plenty to go around.
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Ingredients
- 1 tablespoon bacon grease or butter (bacon grease is better)
- 150 grams GF corn meal (about 1 cup)
- 140 grams GF flour (80 grams superfine brown rice flour, 30 grams superfine white rice flour, 30 grams tapioca flour/starch) (about 1 cup)
- 65 grams sugar (about a scant ⅓ cup)
- 1.5 tablespoons baking powder
- 1 heaping teaspoon kosher salt (don't skimp and for a different texture try sea salt)
- 200 grams milk (about ¾ cup)
- 73 grams vegetable oil (canola or peanut) (about ⅓ cup)
- 2 large whole eggs
- 2 tablespoons GF beer (optional)
- 1 small can mild or hot green chilis, drained
- 100 grams shredded Colby/Jack cheese (about 1 cup)
- 2 tablespoons chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 400 degrees. Melt bacon grease or butter in a 9 inch cast iron pan. Set aside. - but make sure the pan is very hot right before you pour the batter into the pan before placing in the oven.
- In a large bowl weigh corn meal, flours, sugar and add baking powder and salt. Whisk to combine. In a small bowl whisk the milk, oil, eggs, beer. Add to the dry mixture and stir just to combine (don't overdo it). Add the chilis and fold in. Add the cheese and fold. Pour batter into the prepared hot pan and immediately place in the hot oven. Bake about 15 minutes and check. Rotate and bake about 5 minutes more or just until a toothpick comes out almost clean. Top with chopped cilantro if using. Cool slightly and serve warm, preferably with a nice bowl of chili topped with cheese, sour cream and cilantro. Muy bueno.
