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 flame, but you can easily used the canned chiles.
Video! How to Make Green Chile Cornbread
Green Chile Cornbread
- 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) softened unsalted butter
- 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) (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.