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Sunday, October 19, 2008

Green Chile Cornbread

So I made this also for Ben and all the boys that would be piling into the smallest tv room ever to watch the Red Sox tonight...the bread sticks seemed perfect, but a little too easy. Today I needed a challenge. This recipe from Simply Recipes was perfect.

I did change a few things to the recipe, so my edited version is below.

Green Chile Cornbread

1 1/4 cup plus 2 Tbsp cornmeal
1 cup all purpose flour
1 1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup sugar
1/2 cup sour cream
2 eggs
1 3/4 cup whole milk
2 cups chopped roasted green chiles*
1 1/4 cup Cheddar Jack cheese

*You can used can roasted green chiles (if you can find them) which I could not so I bought Anaheim Chiles and did it myself. All you need to do is put the chiles in an oven under the broiler until the skins are burned. Or how I did it was just hold it over my gas flame and rotate until all sides are chard. Place right into a paper bag. This will steam the chiles and the skin will peel back easier. Peel, and chop.

Preheat your oven to 400 degrees

In a medium sized bowl combine the baking power, baking soda, salt, corn meal, and flour. In an electric mixing bowl cream the butter and the sugar add the sour cream and eggs. Add the dry ingredients and the milk alternating until fully mixed. Stir in the cheese and the chiles. Pour into a greased 9 by 13 baking dish.

Bake for about 30 minutes until a cake tester comes out clean, the top should be light brown. Makes 24.

This was so good, it was a little on the moist side for corn bread so maybe next time I would add a little more flour and a little less cheese. But overall it was yummy and spicy and another perfect snack for the game. I hope the boys like it, actually I know they'll love it. This is something a little unexpected, but adds flare to good old corn bread. Try it. :)

1 comment:

Sue said...

Both of these recipes seem like they'd be great with a bottle of good beer. No doubt the guys liked them!