Flavorful and tender Green Chile Cornbread! Packed with corn, cheese and green chiles from Anaheim or Hatch.
BE PICTURED IN; CHARACTERIZED IN:
Finally. A green chilli cornbread that’s moist, flavorful, and packed with corn and chilies!
Do you like green chilies? I grew up with Anaheims. They’re best when freshly roasted over a flame, but you can use the canned chiles too.
Video: How to Make Green Chilean Corn Bread
1:30
Green chile cornbread
If you’re using canned chilies and want the spiciness, make sure you look for canned ones that say “hot” and not “mild.”
ingredients
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1 1/4 cups (190G) fine meal with cereals
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1 1/4 cups (175G) all purpose flour
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1 1/2 teaspoon Salt
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1 teaspoon baking soda
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1 tablespoon baking powder
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1/4 cup (50G) sugar
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1/2 Cup (8 tablespoons) unsalted buttersoftened
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1/2 cup (115G) sour cream
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2 big eggs
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1 1/4 cups milk
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2 cups chopped, roasted green chillies (Anaheim or Hatch) or 3 (7-ounce) cans chopped green chiles, drained
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1 cup (130G) corn grits (if frozen, thaw)
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1 cup grated cheddar cheese (4 oz, 113G)
method
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Preheat the oven and prepare the casserole dish:
Preheat oven to 400°F. Grease a 3 liter casserole dish.
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Make the dough:
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 and sugar mixture.
Add the milk and dry ingredients, a third at a time, alternating wet/dry.
Mix in the green chillies, corn and shredded cheese. Pour the mixture into the prepared casserole dish.
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Bake:
Bake at 400°F for 35 minutes or until top is browned, center springs back when pressed and a skewer inserted in center comes out clean.
Allow to cool almost completely before serving.
| nutritional information (per serving) | |
|---|---|
| 292 | calories |
| 15g | Fat |
| 33g | carbohydrates |
| 8g | protein |
