2 ratings

Cowboy Chile Cheese Cornbread

Cowboy Chile Cheese Cornbread

Prep time: 20 minutes

Cook time: 25 to 30 minutes


1 1/2 cups Blue Diamond Original Unsweetened Almond Breeze

1 tablespoon lemon juice

1/4 cup butter, melted

2 eggs

1 1/3 cups cornmeal

2/3 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda       

1 1/2 cups shredded Mexican blend or pepper-Jack cheese

1/2 cup canned or frozen, thawed corn

1 (4-oz.) can diced green chiles


Preheat oven to 400°F and butter a 9-inch square baking pan or coat with nonstick cooking spray.


Whisk together Almond Breeze and lemon juice in a large bowl and let stand for 5 minutes. Stir in butter and egg. Stir together dry ingredients in a medium bowl, then stir into Breeze mixture. Lightly stir in cheese, corn and chiles.


Spread into prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.