This recipe is adapted from here. All that’s changed, actually, is the addition of cheese and chiles- if you want to make plain sweet cornbread, simply omit those ingredients.
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
About 1 1/2cups grated cheese, such as parmesan or cheddar
About 1 cup chopped roasted hatch chiles
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a muffin pan or 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Fold in cheese and chiles. Pour batter into prepared pan. Bake in preheated oven until toothpick inserted into the center of the loaf comes out clean- about 15 to 20 minutes for large muffins, 20 to 25 minutes for a 9 inch round cake pan.
The texture of this cornbread is amazing. Here’s what one looks like sliced open:
I used these corn muffins as the bun for sloppy joes, a recipe which I shall be posting shortly. They would also be great with poached eggs, or simply on their own, warm with some butter.