Mexican Fiesta Green Chile Cornbread

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:

ingredients

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
Contributor
@Sharon123
Contributor
"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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  1. WiGal
    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.
    Reply
  2. WiGal
    Mexican Fiesta Green Chile Cornbread Created by WiGal
    Reply
  3. Roxygirl in Colorado
    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
    Reply
  4. smellyvegetarian
    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.
    Reply
  5. Crafty Lady 13
    Mexican Fiesta Green Chile Cornbread Created by Crafty Lady 13
    Reply
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