Green Chile Cornbread

New Mexico’s Hatch Green Chiles have arrived! You can’t get green chiles year around here, they’re only offered at the end of the summer and only on a limited basis for about 2 weeks. So when they do arrive, it means stocking the freezer with fresh green chiles while we can get them. If you’ve never had green chiles, you must try them. My husband introduced me to them a few years (he gets his love of green chiles from his dad who also stocks the freezer full of green chiles this time of year). They are wonderfully delicious and a must for the majority of the mexican food dishes prepared in our house. We obviously can’t get enough!

Tonight we had a green chile festival of our own. We had green chile sausages, green chile cornbread & pinto beans (also flavored with green chiles!). The cornbread was a new creation. I usually make a jalapeno cornbread (and I’ve actually lost the recipe), so I had to come up with a new creation. I modified my sweet cornbread recipe to make this and it came out great. A little bit of kick but not really spicy, with that wonderful green chile flavor. It would be great with soups/stews! Yum!

Green Chile Cornbread

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
2-3 roasted mild green chiles, diced (or 2 4 oz cans diced green chiles)
1 cup shredded cheddar cheese
1/2 cup diced white onions

Preheat oven to 400 degrees. Lightly grease a 9×13″ dish. Combine milk & cornmeal in a bowl. Stir. Allow to sit for 10 minutes.

In a large bowl, combine flour, salt, sugar & baking powder. Add cornmeal mixture and remaining ingredients. Stir well. Pour batter into baking dish. Bake in preheated oven for 30 minutes or until golden brown.

Tagged as: bread