Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (150g) yellow cornmeal, preferably stone-ground
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) milk, whole or 2%
  • 1/4 cup (60ml) vegetable oil, like canola or corn oil
  • 1 large egg, lightly beaten
  • 1 cup (approximately 1 medium ear) fresh or frozen corn kernels, thawed if frozen
  • 1/2 cup (about 60g) shredded cheddar cheese, plus extra for topping (optional)
  • 1/4 cup (about 30g) chopped green onions (scallions)
  • 1 (4 ounce/113g) can diced green chilies, drained (mild, medium, or hot, to taste)

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Grease a 9-inch cast iron skillet or baking pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, oil, and egg.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  5. Gently fold in the corn kernels, cheddar cheese, green onions, and diced green chilies.
  6. Pour the batter into the prepared skillet or pan. Sprinkle with additional cheddar cheese, if desired.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown on top.
  8. Let the cornbread cool in the skillet or pan for a few minutes before slicing and serving.