How To make Green Chile Cornbread
2 c Cornmeal
1 ts Salt
1 tb Sugar
1/2 ts Baking soda
1 c Milk
2 Eggs, beaten
1/2 c Minced onion
1/2 c Minced pimiento
1/2 c Canned corn kernels, drained
1 Roasted green chile pepper,
-about 5 oz 1 c Shredded cheddar cheese
Fry bacon in skillet until crisp. Drain and reserve drippings. Crumble bacon and set aside. Combine cornmeal, salt, sugar and baking soda in large mixing bowl. Add milk and eggs, stirring until blended. Add onion, pimiento, corn, chili peppers and bacon bits and mix well. Grease 10 inch, cast iron skillet with some reserved bacon drippings. Pour half of cornmeal mixture into pan and cover with 1/2 cup cornmeal mixture. Sprinkle top with remaining 1/2 cup cheese. Bake at 350F for 35 minutes or until tester inserted in centre comes out clean. Makes 8 servings.
How To make Green Chile Cornbread's Videos
Green Chili Cornbread with Honey Butter
Green Chili Cornbread with Honey Butter ????
Elevate cornbread to an entirely new level - this semi homemade version has fresh corn and a can of green chilis giving it a punch of extra flavor. It can be devoured all on its own with some homemade honey butter or pair with Mexican of BBQ flavored meals.
Find the recipe on my blog
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Best corn bread ???? #easyrecipe #recipe #corn #cornbread #cheese
Green Chili Cornbread
We love to make Green Chili Cornbread Muffins to go with our Veggie Chili. These muffins are moist and flavorful, with great corn and chili flavor. The recipe makes 12 regular muffins or 6 real muffins.
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Green Chili Cornbread Muffins
1 1/4 C AP Flour
1 C Corn Meal
1/3 C white sugar
1 T Baking Powder
3/4 C Milk
2 egg whites
1/4 C melted butter or margarine
1 8 oz can cream-style corn (we use half of a 14 oz can)
1 4 oz can diced Green Chilis (we use Hatch)
Preheat oven to 375-425 depending on your oven.
Combine flour, cornmeal, sugar, and baking powder. In a separate bowl beat the egg whites with milk and melted butter. Add cream corn, green chilis. Fold the wet ingredients into the dry. Stir until lightly blended. Lumpy is OK, don't over work it. Spoon into oiled or paper lined muffin tins and bake until golden brown and a wooden toothpick inserted into the center comes out clean. Usually 20-25 minutes.
Cool 5 minutes on a wire rack.
Serve warm.
Green Chile Cornbread
Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles! We've been experimenting for a couple of years now and believe we now have a winner!
Let's go behind-the-scenes:
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Best Cornbread Recipe Ever!
Cornbread recipe
Box Jiffy corn muffin mix (yellow box)
8 oz carton sour cream
8.25 oz can cream corn
3 large eggs
1/3 cup veg oil
Mix all well in bowl , pour into a rectangular cake pan sprayed with Pam
Bake at 375 for approx 35 or until golden brown
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Hatch Green Chile Cornbread
Being from the South, homemade cornbread was a part of many of our family meals growing up. Now that I have my own family, I still enjoy making cornbread with weeknight meals, but adding Hatch Green Chiles when they are in season, just makes the cornbread even more delicious!
INGREDIENTS
1 cup all purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk (and more if needed)
1 stick (or 1/2 cup) melted unsalted butter, cooled slightly
1 cup roasted and chopped Hatch Green Chiles (approximately 4)
1 cup canned sweet corn kernels or thawed frozen corn (fire roasted corn is the best), drained
DIRECTIONS
Preheat oven to 400.
Wash and dry Hatch green chiles. Put green chiles on the grill or over open flame on gas cooktop. Flip to roast chiles until charred on all sides. Remove chiles from heat and place in ziplock plastic bag or dish with plastic wrap on top. Allow to steam for 10-15 minutes. After steaming, remove chiles. Rub or peel charred skin off. After charred skin is removed, cut off
top of chiles. Split open and remove all seeds. Dice and set aside.
Lightly butter a square pan or round cake pan. Whisk dry ingredients together, set aside. In a large mixing bowl whisk the eggs, buttermilk, and cooled butter together. Stir in the chiles and corn. Fold the dry ingredients into the wet, mixing just until combined. Spread the batter evenly into the prepared pan. Top with a few extra chopped chiles. Bake for 30-35 minutes until risen, browned along the edges, and done in the center.
You can check with a toothpick. Cool on a rack or serve hot from the pan with warm butter and drizzle of honey on top!
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