GREEN CHILI CORNBREAD
I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.
Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
GREEN CHILE CORNBREAD
No doubt about it, this double-corn bread will become a family favorite. Simply add a bowl of soup for an easy meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 37m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
- Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
- Bake 28 to 32 minutes or until light brown. Serve warm
Nutrition Facts : Calories 145, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg
PALO VERDE'S GREEN CHILE CORNBREAD
Not just another corn bread recipe. This recipe comes from The Boulder's, a 5 star resort in Scottsdale, Arizona
Provided by Galley Wench
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degree f.
- Cream butter and sugar.
- Add eggs slowly, one at a time.
- Add chiles, corn and cheese, mixing well to incorporate.
- Sift together dry ingredients, then add and mix until smooth.
- Pour into well-buttered, square 9 inch pan and bake about 1 hour.
CHEESY GREEN CHILE CORNBREAD
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
MEXICAN FIESTA GREEN CHILE CORNBREAD
I made this to go with my vegetarian chili tonight and really enjoyed it! This cornbread has a soft, almost custard like texture. Yum! Adapted from The Everyday Fiesta Cookbook.
Provided by Sharon123
Categories Quick Breads
Time 35m
Yield 8 pieces
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F.
- Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
- In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
- Remove the hot pan from the oven; pour in batter.
- Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
- Cool 5 minutes before cutting.
- Enjoy!
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