I grew up eating this with chili on cold Colorado nights! This is a great alternative for plain old cornbread as a side!
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x9-inch baking pan.
Whisk together cornmeal, salt, and baking soda in a large bowl.
Stir in milk and vegetable oil until well blended.
Beat in egg and cream-style corn until well mixed.
Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Per Serving: 266 calories; protein 8.8g; carbohydrates 23.6g; fat 15.9g; cholesterol 59.7mg; sodium 752.8mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.