Green Chile Cornbread

Flavorful and tender Green Chile Cornbread! Packed with corn, cheese, and Hatch green chile. I serve this wonderful cornbread with honey butter to help tone down the bread’s spiciness.

Print Recipe
Green Chile Cornbread
Course Side
Prep Time 15 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
HONEY BUTTER:
Course Side
Prep Time 15 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
HONEY BUTTER:
Instructions
  1. Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish or cast iron pan.
  2. In a large bowl mix the cornmeal, flour, no salt substitute, no-salt baking powder and no salt baking soda.
  3. In a separate bowl, beat the softened unsalted butter and sugar. Beat the sour cream and eggs into the butter sugar mixture.
  4. Add the milk and the dry ingredients, a third at a time and alternating wet/dry.
  5. Mix in the green chilis, corn, and shredded cheese. Pour mixture into prepared baking dish.
  6. 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.
  7. Let cool almost completely before serving.
Recipe Notes

What are Hatch Chiles?

Hatch chiles are a type of hot pepper that are only grown in Hatch, New Mexico. My husband grew up right outside in Las Cruces, New Mexico. They are grown on a family farm and harvested in summer. Although they can be used in any manner, they are typically roasted first, which gives them an even more wonderful flavor. Four types of Hatch chiles are grown, ranging from mild to very hot. Most of the Hatch chiles are harvested when green, but some are picked when they have turned to red. I have been addicted to Green Chile ever since I started dating my husband almost 15 years ago.


Hatch green chiles (photo courtesy of The Hatch Chile Store)

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