Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles!
I've been experimenting for a couple of years now and believe we now have a winner.
Do you like green chiles? I grew up eating Anaheims. They are best when roasted fresh over a flame, but you can easily use the canned chiles.
Video: How to Make Green Chile Cornbread
Green Chile Cornbread
If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.
- 1 1/4 cups (190 g) fine cornmeal
- 1 1/4 cups (175 g) all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 cup (50 g) sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (115 g) sour cream
- 2 large eggs
- 1 1/4 cups milk
- 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (or 3 7-ounce cans of chopped green chiles, drained)
- 1 cup (130 g) corn kernels (if frozen, defrost)
- 1 cup shredded cheddar cheese (4 ounces, 113 g)
Preheat oven and prep baking dish:
Preheat oven to 400°F. Grease a 3-quart baking dish.
Make the batter:
In a large bowl whisk together 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, a third at a time, and alternating wet/dry.
Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
Bake at 400°F for 35 minutes, or 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.