I experimented with this recipe a little bit, and as the recipe stands, the cornbread is about medium spicy. For me, I have a high tolerance for spicy food, and I can just taste it, so for someone who is more sensitive to spicy foods, you could tone down the red pepper or the green chiles. For someone who would like more spice, you can substitute jalapeños for the green chiles. I originally set out to use jalapeños but since it’s “icing” outside today, I am bound indoors. Depending on how cheesy you want your cornbread to be you can add/subtract the amount of cheese. The amount I used was just enough to cover the top of the cornbread in a thin layer, just so you can taste the cheese but not so much that it takes over.
This cornbread would be delicious served cold in squares, or warm with melted butter… esp on a day like today 🙂
1 3/4 c corn meal
6 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp crushed red pepper flakes
1 c milk
1/4 c olive oil
1/2 c corn (frozen, fresh or canned)
4.5 oz can green chiles, drained OR about 3 jalapeños, seeded and chopped
1/4 c shredded mozzarella cheese
Preheat oven to 400 degrees. Combine first six ingredients and mixed until well combined. Combine eggs, milk, and olive oil in a separate bowl and whisk together. Add the liquid to the dry ingredients and stir until just combined. Fold in the green chiles or jalapeños and corn.
Pour mixture into a greased 9″ baking pan. Top with desired amount of cheese (see note). Bake for 27 minutes or until the top is lightly brown and a toothpick comes out clean when inserted near the center of the pan.