Friday, June 5, 2020

Green Chili Cheese Cornbread

Cornbread is easy and delicious.  Add cheese and green chili and you have a truly delicious cornbread.  It is moist, flavorful, and just has a hint of spiciness.  However, you can ramp up the heat level by putting in hotter green chili.

I usually serve this bread with a bowl of chili or my Chicken Enchilada Soup.  It is also great tasting warm with some butter.   Mmm.   A perfect snack.

Green Chili Cheese Cornbread
Simply Recipes

1 1/4 cups (190 g) fine cornmeal
1 1/4 cups (175 g) all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup (50 g) sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup (115 g) sour cream
2 large eggs
1 1/4 cups milk
2 cups of chopped, roasted green chiles (Anaheim or Hatch) (3 7-ounce cans of chopped green chiles, drained)
1 cup (130 g) corn kernels (if frozen, defrost)
1 cup shredded cheddar cheese (4 ounces, 113 g)

1 Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
2 Make the batter: In a large bowl whisk together 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 into 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: Bake at 400°F for 35 minutes, or 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.

Serves 12

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