"A hearty cheesy green chile cornbread with diced green chiles and a shredded Mexican cheese blend. A perfect side dish for a spicy soup...."
INGREDIENTS
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1 cup coarse grind cornmeal
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1 cup milk
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1/4 cup unsalted butter, melted and cooled
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2 large eggs
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1 cup all-purpose flour
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1 tablespoon sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup shredded Mexican cheese
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1 4-ounce can diced green chiles, drained
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1 tablespoon butter to grease the skillet