A flavorful twist on classic cornbread, featuring a hint of spice and cheesy goodness.
Preheat your oven to 400°F (200°C) and grease a baking pan.
Greasing the pan ensures the cornbread doesn't stick and makes cleanup easier.
In a mixing bowl, combine the cornmeal, flour, baking powder, and salt.
Mixing the dry ingredients first ensures even distribution of the leavening agent.
Add the eggs and milk to the dry mixture and stir until just combined.
Avoid overmixing to keep the cornbread tender.
Fold in the green chilies, cheddar cheese, and corn kernels.
Folding gently prevents the batter from becoming too dense.
Pour the batter into the prepared pan and spread it evenly.
Spreading the batter evenly ensures uniform baking.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Check the cornbread a few minutes before the timer ends to avoid overbaking.
Let the cornbread cool slightly before slicing and serving.
Cooling allows the cornbread to set, making it easier to slice.
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