Zesty Cheddar And Green Chili Cornbread Recipes

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.

ZESTY CHEDDAR AND GREEN CHILI CORNBREAD

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.

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

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.

GREEN CHILI AND CORN DIP

Steps:

• In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.

GREEN CHILI CORN BREAD

Steps:

• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
• Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan. Whisk cornmeal and next 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chilies. Transfer batter to prepared pan.
• Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. (Can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.)

GREEN CHILI CORNBREAD

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.

ZESTY GREEN CHILI STEW

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add the beans, corn and chilies. , Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings if desired.