Green Chile Cornbread Recipe

Green Chile Cornbread

Posted by Elise Bauer 

Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles. I’ve been experimenting for a couple of years now and believe we now have a winner. Do you like green chiles? I grew up eating Anaheims. They are best when roasted fresh over flame, but you can easily used the canned chiles.

INGREDIENTS

• 1 cup plus 2 Tbsp cornmeal
• 1 cup all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 Tbsp baking powder
• 1/4 cup sugar
• 1/2 cup (1 stick) softened unsalted butter
• 1/2 cup sour cream
• 2 eggs
• 1 3/4 cups milk
• 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
• 1 cup corn (frozen is fine)
• 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

METHOD

1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.

2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

Yield: Makes about 12 serving pieces.