Creamy Cornbread



  • 2 s milk
  • 1 heavy whipping cream
  • 1/4 lb. unsalted butter, melted
  • 4 eggs
  • 2 green chiles, minced
  • 1 all-purpose flour
  • 3 s white corn meal
  • 1 1/2 s sugar
  • 3 teaspoons baking soda
  • 2 teaspoons salt


In mixing bowl place milk, cream, eggs, butter, sugar and chiles. Mix well. Set aside one cup of mixture. Add corn meal, flour, baking soda and salt into bowl. Mix well. Place in 6-inch nonstick baking pan. Bake at 385° 35 minutes. Remove from oven and allow to cool. Cut in half horizontally. Place open face in baking pan and bathe with remaining milk mixture. Put back together and it is ready to serve. Serves 10.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.