Name: Mexican Fiesta Green Chile Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 pieces
Ingredients: 1 tablespoon light olive oil (or vegetable oil); 1 1/2 cups yellow cornmeal; 1/4 cup all purpose flour; 1 teaspoon baking powder; 1 teaspoon sugar; 1 teaspoon salt; 1/4 cup creamed corn; 2 large eggs, lightly beaten; 1 (4 ounce) can chopped green chilies, drained; 2 cups buttermilk; 2 tablespoons melted butter (or margarine or vegetable oil)

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Recipe by Sharon123

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Mexican Fiesta Green Chile Cornbread created by WiGal

I made this to go with my vegetarian chili tonight and really enjoyed it! This cornbread has a soft, almost custard like texture. Yum! Adapted from The Everyday Fiesta Cookbook.

Ready In:: 35mins
Yields:
Units:

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ingredients

1 tablespoon light olive oil (or vegetable oil)
1 ¹⁄₂ cups yellow cornmeal
¹⁄₄ cup all purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
¹⁄₄ cup creamed corn
2 large eggs, lightly beaten
1 (4 ounce) can chopped green chilies, drained
2 cups buttermilk
2 tablespoons melted butter (or margarine or vegetable oil)

directions

Preheat oven to 350*F.
Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
Remove the hot pan from the oven; pour in batter.
Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
Cool 5 minutes before cutting.
Enjoy!

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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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"I made this to go with my vegetarian chili tonight and really enjoyed it! This cornbread has a soft, almost custard like texture. Yum! Adapted from The Everyday Fiesta Cookbook."

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review by WiGal

12/14/2011

Nice and moist. We prefer ours a tad sweeter so next time would add more sugar. Had in for 40 minutes and served with soup. Thank you Sharon for posting.

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photo by WiGal

12/14/2011

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review by Roxygirl in Colorado

2/4/2011

I practically swooned over this cornbread! It was a total "comfort food," with its custard like filling and with the slight crunch of the bottom crust. I baked in a cast iron pan. I omitted the green onions and used reg. frozen corn (pureed with a bit of cottage cheese) for the creamed corn. I broiled it for a few minutes at the end. This reminded me of an exceptional polenta, and I have all sorts of ways in mind to use this recipe (polenta lasagna, etc.). Thanks so much Sharon. This is a REAL FIND!<br/>Roxygirl

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review by smellyvegetarian

1/29/2011

I made this to take to a chili party, and wow did it go over well! I used white self-rising cornmeal b/c I had it to use up (an erroneous purchase by DH) and it worked fine; I just cut the salt to 1/2 t and didn't add baking powder. Like Crafty Lady I found this baked for 35 minutes or so. I also added about 1/2 c cheddar cheese to make it more like a recipe my grandmother used to make. I don't care for sweet cornbread so the 1 t of sugar was plenty. I saw folks from age 2 to 62 enjoying this tonight :). Thanks so much for posting, Sharon! Made for Newest Zaar Tag.

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photo by Crafty Lady 13

1/21/2011

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