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Monday, June 7, 2010

Green Chile Cornbread

This cornbread has a nice kick to it and is great with soups or stews. 

1 cup plus 2 tablespoons cornmeal
1 cup all purpose flour
1 1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup sugar
1-4 oz. stick unsalted butter, softened
1/2 cup sour cream
2 eggs
1 cup milk
2-7 oz. cans of whole green chiles, drained and chopped
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Preheat over to 400° F (200° C).  Grease a 8x12 inch baking dish.

In a large bowl mix the cornmeal, flour, salt, baking powder and baking soada.  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 chilies and shredded cheese.  Pour mixture into prepared baking dish.

Bake for 35 minutes, until top is browned and a toothpick insterted into the center comes out clean.  Serve.

Makes 12 serving pieces.

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