Green Chile And Cheddar Cornbread Recipes
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
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
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
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- Center a rack in the oven and preheat the oven to 400°F. Spray an 8x8 Pyrex baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels, green chiles, and cheddar cheese. Pour batter into prepared pan.
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