Green Chile Cornbread
A flavorful twist on traditional cornbread, enhanced with green chiles for a zesty kick, perfect as a side dish for soups and stews.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
Add-Ins
- 1 cup canned green chiles, chopped
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, mix together buttermilk, eggs, and vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in green chiles and shredded cheddar cheese.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before serving.
Notes
Green Chile Cornbread is best served warm. It can be enjoyed with butter or as a side dish for chili, soup, or grilled meats. Store leftover cornbread tightly wrapped at room temperature for up to 2 days or in the fridge for about a week. For longer storage, freeze individual pieces.