Palo Verdes Green Chile Cornbread Food

CHEESY GREEN CHILE CORNBREAD

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

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

PALO VERDE'S GREEN CHILE CORNBREAD

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.

GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER

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.

SPICY CORNBREAD WITH GREEN CHILES

Steps:

• Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.

GREEN CHILE AND CHEDDAR CORNBREAD

Steps:

• Mix the cornbread batter according to the recipe on the box. Stir in the green chiles and half of the Cheddar. Pour the cornbread mixture into a greased baking dish or Dutch oven and bake the cornbread according to package directions until golden brown. Remove from the oven and sprinkle immediately with the remaining Cheddar. Let rest 5 minutes before slicing and serving.

GREEN CHILI CORNBREAD

Steps:

• Combine all ingredients and pour into a greased 13 X 9 pan, bake @ 350 degrees, uncovered for 1 hour.

SHOEPEG CORN & GREEN CHILE CASSEROLE

Steps:

• Melt butter in a large saute pan on medium heat.
• Add onions and saute until translucent.
• Add corn and green chiles (including juices), stirring until warmed through.
• Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
• Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.

CHEESY GREEN CHILE CORNBREAD

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.

CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Grease 8 inch square pan and set aside.
• In a large bowl, combine dry ingredients.
• In a medium bowl, whisk sour cream, milk and eggs together.
• Quickly stir in butter.
• Pour liquid mixture over dry ingredients.
• Stir with rubber spatula just to blend.
• DO NOT OVER MIX.
• Scrape batter into pan.
• Bake 20 minutes or until toothpick comes out clean.
• Cool and cut into squares.

CHILE CHEESE CORNBREAD IN A JIFFY

Steps:

• Preheat oven to 400 degrees.
• Grease a 9x9 square baking dish. (I use stoneware).
• Combine all ingredients together in a large mixing bowl. Mix well.
• Pour into prepared baking dish.
• You can top with a little extra cheese, if desired.
• Bake 25 minutes at 400 degrees or until golden brown.
• Serve warm with butter.
• This can also be made in muffin tins.
• Variation: Add crumbled crisp bacon and 1/2 cup sour cream.