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.

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Makes about 12 serving pieces

Ingredients

  • 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)

Method

1 Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.

2 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.

3 Bake: 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.