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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Green Chili Cornbread Recipe

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This recipe for Green Chili Cornbread is from Phyl's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup plus 2 Tbsp cornmeal
1 cup all purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 Tbsp baking powder
¼ cup sugar
½ cup (1 stick) softened unsalted butter
½ cup sour cream
2 eggs
1 ¾ cups milk
2 cups of chopped, roasted green chilies (Anaheim or Hatch) (2 7-ounce cans of whole green chilies, drained, chopped)
1 cup corn (frozen is fine)
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Directions:
Directions:
Preheat oven to 400°F. Grease a 8x12 inch baking dish.

In a large bowl mix 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 to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chilies, 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.
Personal Notes:
Personal Notes:
This bread goes especially well with chili or Chunky Beef Barley soup (included in this book).

 

 

 

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