Chile-Cheese Corn Bread

Chile-Cheese Corn Bread (Adapted from CL)

5 1/2 tablespoons butter, softened
2 tablespoons sugar
3 large eggs
2 large egg whites
1/3 cup buttermilk
1 3/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 ounces shredded extrasharp cheddar cheese
14.75 ounce can cream-style corn
4.5 ounce can chopped green chiles

Preheat oven to 375

In a large bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until combined after each. Mix in egg whites. Pour in buttermilk and mix until combined - it is ok if it looks curdled at this point.

In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. Add dry ingredients into the butter mixture and stir just until combined. Fold in cheese, corn, and green chiles. Scoop the mixture into a 9" x 13" baking pan coated with nonstick spray.

Bake until a toothpick placed in the center comes out mostly clean - about 35 to 45 minutes. Remove and let cool at least 5 or 10 minutes before serving.

Makes about 12 to 16 servings.

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