Wednesday, February 23, 2011

Recipe of the Month: Green Chile Cornbread


* 1 cup plus 2 tbsp. 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
* 1-3/4 cups milk
* 2 cups of chopped, roasted green chiles or 2 7-oz. cans of chopped green chiles
* 1 cup corn


For an especially savory bread, add 3 slices bacon crumbled and 1 cup grated cheddar cheese.

Cooking Directions:

Preheat oven to 400°F. Grease an 8 x 12 inch baking dish or a 10” to 12" cast iron skillet.

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 into the butter-sugar mixture. Add the milk and the dry ingredients 1/3 at a time, alternating wet/dry. Fold in the green chiles, corn, and shredded cheese. Do not over-mix. Pour mixture into prepared baking dish.

Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a toothpick or skewer inserted into the center comes out clean. Let cool almost completely before serving.


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