Cheesy Green Chile Cornbread Food

CHEESY GREEN CHILE CORNBREAD

Cheesy Green Chile Cornbread image

Provided by Erin Jeanne McDowell

Time 55m

Yield One 9-by-9 inch cornbread (12 servings)

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
1/2 cup unsalted butter, melted
1/3 cup sugar
2 tablespoons honey
2 large eggs, at room temperature
2 cups all-purpose flour
1 3/4 cups fine yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/2 cup whole milk, at room temperature
1/3 cup sour cream or Greek yogurt, at room temperature
1 1/3 cup shredded cheddar cheese
One 4-ounce can chopped green chiles, drained
1 cup corn kernels (drained, if canned; thawed, if frozen)

Steps:

Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.

CHEESY GREEN CHILE CORNBREAD

Cheesy Green Chile Cornbread image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for spraying the baking dish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2 percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup sauteed onions
1/2 cup canned chopped green chiles
3/4 cup grated Monterey Jack cheese

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.

CHEESY GREEN CHILE CORN

Cheesy Green Chile Corn image

Make and share this Cheesy Green Chile Corn recipe from Food.com.

Provided by bunkie68

Categories Corn

Time 40m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 (14 1/2 ounce) cans whole kernel corn
1 (8 ounce) package cream cheese
1 (4 ounce) can diced green chilies
1 cup shredded colby-monterey jack cheese
seasoning (I used garlic powder and Tony Chachere's Creole Seasoning)

Steps:

In a medium saucepan, combine corn, cream cheese and green chiles.
Heat over medium high heat until the cream cheese is melted and smooth.
Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
NOTE: I drained one can of corn and did not drain the other can.
You may prefer to drain both cans if you want less sauce.

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