Green Chile Cornbread

Course Bread, Side Dish

Cuisine American, Southern

Keyword green-chile-cheddar-cornbread

Prep Time 15

Cook Time 35

Total Time 50

Servings pieces

Calories 355kcal

Author Melissa Sperka

Ingredients

2 Tbsp butter
2 cup yellow self rising cornmeal
1/2 cup self rising flour
2 Tbsp sugar
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika optional
1 1/2 cup buttermilk
1 8 oz can cream corn
2 large eggs beaten
1 4 oz can green chiles, well drained
1 1/2 cups shredded sharp cheddar cheese
6 green onion chopped

Instructions

Preheat the oven to 425°F. Add 2 Tbsp butter to a 10-inch cast iron skillet, or similar oven safe skillet. Place it into the oven to melt while the oven preheats.
In a medium size mixing bowl, use a whisk to sift together the cornmeal, flour, sugar, garlic powder, onion powder and paprika.
In a separate bowl, whisk together buttermilk, cream corn and eggs.
Add the wet ingredients to the dry ingredients mixing just until fully moistened.
Stir in the green chiles, 1 cup of shredded cheddar cheese and chopped green onions. Mix well.
Remove the skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the pan and top with the remaining shredded cheddar cheese. (Be careful, the pan is hot!)
Bake for 30-35 minutes until golden brown and a toothpick inserted into the center shows moist crumbs.
Serve warm with butter.

Notes

Chiles - You can use hot chiles, hatch chilies, Anaheim chiles or mild green chiles for this recipe.
Pan Options - If you don't have a cast iron skillet you can certainly bake this in an 8-inch pan or 9-inch pan as well so don't worry about "ruining" the recipe. Just be aware the baking time may need to be adjusted slightly. Just like cake, you should test the center with a toothpick to check for doneness before removing it from the oven.
Cheese - As with any recipe with cheese, you can use mild, medium or sharp cheddar cheese.
Corn Muffins - You could adapt this recipe to make corn muffins in a muffin tin. Shorten the baking time, checking them at 20 minutes with a toothpick for doneness adding additional baking time as needed.
Buttermilk - You can make your own buttermilk, adding 1 tablespoon of white vinegar or lemon juice to each cup of whole milk. Let stand for 5-10 minutes, then stir and proceed with the recipe.
Sour Cream - You could replace the buttermilk with sour cream.
Butter and Honey - While this cornbread is moist, it still delicious with butter or a drizzle of honey (or both!) for slathering on each glorious piece so it can melt into each and every nook and cranny.
White Sugar - The small amount of granulated sugar balances the flavor, but doesn't make this cornbread sweet. You can use an alternative sweetener that you enjoy, or omit it altogether.
Serving Options - Serve green chile cornbread as a side dish with meal. It's particularly delicious smothered with pinto beans, with soup or beef stew or as a side dish with your favorite Mexican meals

Nutrition