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 AND CHEDDAR CORNBREAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 3
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 CHILE CORNBREAD
Steps:
- Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
Nutrition Facts : Calories 292 kcal, Carbohydrate 33 g, Cholesterol 68 mg, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, Sodium 678 mg, Sugar 6 g, Fat 15 g, ServingSize Makes about 12 serving pieces, UnsaturatedFat 0 g
CHEESY GREEN CHILE CORNBREAD
Provided by Erin Jeanne McDowell
Categories side-dish
Time 55m
Yield One 9-by-9 inch cornbread (12 servings)
Number Of Ingredients 14
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.
ZESTY CHEDDAR AND GREEN CHILI CORNBREAD
This is my recipe for cornbread and I think it is great! You can make this mild or spicy, it only depends on the heat level of your chilies. I buy the fire roasted mild green chilies which are very good. I also like to use sharp cheddar because I think that it is more flavorful. You can use regular or buttermilk, I prefer buttermilk as the cornbread comes out more moist. Enjoy! Be careful to mix this only until combined in order to avoid it getting tough.
Provided by TaterBug
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together well flour, cornmeal, sugar, baking powder, and salt.
- Beat eggs, buttermilk, oil together until well mixed.
- Add shredded cheddar and chilies to flour mixture and stir.
- Add wet ingredients to dry and stir until just mixed. Do not overmix as this will make tough cornbread.
- I use a 9x9x2 in pan and bake for 27-35 minutes at 400°F, depending on your oven.
- As another variation I like to add a half cup or so of roasted corn (drained) and cut back on the amount of chilies and cheese.
Nutrition Facts : Calories 269.1, Fat 10.7, SaturatedFat 2.1, Cholesterol 58.6, Sodium 587.2, Carbohydrate 33.8, Fiber 3.3, Sugar 9.3, Protein 11.6
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.
CHEESY SPICY CORNBREAD!
This is a yummy, easy, savory recipe for cornbread! It's also really good with a can of drained corn, but I have to omit for DH's sake. I like to add a bit of salt because the jiffy mix is a little sweet. I also add 2 tablespoons of flour since I live at high altitude. I've made this different ways, using red onions or green onions, both ways were delish...go with what you like best! Note: If mixture is too dry, just add a splash of milk to moisten. Recipe updated to include milk.
Provided by KPD123
Categories Breads
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients. Mix well.
- Pour into a greased 8x8 casserole dish or a greased muffin tin (I prefer mini muffins).
- Bake 375 degress 15-20 minutes or until cornbread is golden brown.
CHEESY GREEN CHILE CORN
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
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.
GREEN CHILI CORNBREAD
This cornbread has NO FLOUR, believe it or not. So rich and moist, you can eat it with a fork. Everyone loves it, and you will too. So easy to put together!
Provided by chefdawn11
Categories Mexican
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and pour into a greased 13 X 9 pan, bake @ 350 degrees, uncovered for 1 hour.
GREEN CHILI CORNBREAD
Make and share this Green Chili Cornbread recipe from Food.com.
Provided by True Texas
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
- 2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
- 3 Bake for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
Nutrition Facts : Calories 280.3, Fat 15.5, SaturatedFat 9.1, Cholesterol 71.2, Sodium 589.8, Carbohydrate 29.3, Fiber 1.9, Sugar 6.4, Protein 7.9
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.
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