Junior League - Southwest Green Chile Corn Bread
"Corn bread with chiles and cheese - how can you not like that?"
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
9
ingredients
- 1 cup butter, softened
- 3⁄4 cup sugar
- 4 eggs
- 1 cup flour
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups cream-style corn
- 1⁄2 cup green chili, chopped
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 cup monterrey jack cheese, shredded
directions
- Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.
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Reviews
-
I own the cookbook this recipe comes from. I have made it 100 times at least. It is the best cornbread I have ever tasted - not to say I have not tasted a lot of great cornbread. There is no reason to change anything about this recipe.* It is perfect as is. I have changed it a lot though depending on dietary restrictions - - GF is easily accomplished by simply swapping out the wheat flour for Bob's Red Mill baking flour mix. Today I used brown rice flour instead and it seemed to make the dough heavier so I added 2/3 cup milk. I have also gone dairy free with this recipe using alternative butter and cheese and home-made creamed corn. It was still good, but more expensive. Regardless of whether you alter the recipe or not, it is sure to please! *One change I always make. . . I bake it at 350 for 55 minutes. Test with a toothpick at the 50-minute mark. -
Delicious cornbread -- loved the addition of the corn and green chilies. I did scale back the sugar some; otherwise made as directed. Will definitely make this again. Made for Spring PAC, April, 2014.
