Monday, October 6, 2008

Green Chile Cornbread Recipe

From my favorite cooking blog Simply Recipes
this recipe is rich and moist and full of interesting textures. Great on a cold day with a big bowl of chili!

If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.

1 cup 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 [or egg substitute if you're watching the cholesterol]
2 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 1/2 cup shredded cheddar or Monterey Jack cheese (6 ounces)
[pepper jack is good if you want a little more heat]

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

In a large bowl mix the cornmeal, flour, salt, sugar, baking soda, baking powder and baking soda. Add the softened, unsalted butter, sour cream, eggs, and milk. Mix with a wooden spoon just until the lumps are mostly gone. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

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.

Makes about 12 serving pieces.

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