Are you ready to elevate your cornbread game? This Green Chile Corn Bread recipe is a Southwestern explosion of flavor, perfectly complementing any chili, stew, or simply enjoyed on its own. Forget dry, crumbly cornbread; this recipe delivers a moist, flavorful loaf with a delightful kick from the green chiles. It's a surprisingly easy recipe, perfect for weeknight dinners or special occasions, making it a fantastic addition to your collection of easy recipes and healthy meals. This recipe is a testament to the magic of homemade cooking, transforming simple ingredients into a delicious dish.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup cornmeal (fine or medium grind)
- ¼ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- ½ cup melted unsalted butter
- 1 large egg
- 4 ounces canned diced green chiles, drained (about 1 cup)
- Optional: ½ cup shredded cheddar cheese
Instructions:
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan. This ensures your cornbread releases easily and prevents sticking.
Step 2: Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda. Make sure all the dry ingredients are thoroughly combined to avoid pockets of baking powder that could result in uneven rising.
Step 3: Wet Ingredients
In a separate bowl, whisk together the buttermilk, melted butter, and egg.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Overmixing can lead to a tough cornbread, so be careful not to overwork the batter.
Step 5: Add the Green Chiles (and Cheese!)
Gently fold in the drained green chiles and, if using, the shredded cheddar cheese.
Step 6: Bake
Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool & Serve
Let the cornbread cool in the pan for a few minutes before serving. Enjoy warm!
Cooking Tips for the Best Green Chile Corn Bread:
- Buttermilk Magic: Buttermilk adds incredible moisture and tang to the cornbread. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't Overmix: Resist the urge to overmix the batter. A few lumps are okay; overmixing develops the gluten in the flour, resulting in a tough texture.
- Adjust the Spice: If you prefer a milder cornbread, reduce the amount of green chiles. For extra heat, add a pinch of cayenne pepper or some chopped jalapeños.
- Topping Options: Get creative with toppings! Consider sprinkling some extra cheese, chopped cilantro, or even a little bit of honey before baking for an extra layer of flavor.
Variations:
- Jalapeño Cornbread: Add diced jalapeños for extra spice.
- Cheddar & Bacon Cornbread: Include shredded cheddar cheese and crispy bacon bits for a savory treat.
- Sweet Corn Cornbread: Stir in a cup of frozen or canned corn for added sweetness and texture.
Nutritional Information (per serving, approximate):
This information is based on an 8x8 inch pan, cut into 9 servings. Nutritional content will vary based on ingredients used.
- Calories: Approximately 200-250
- Fat: 8-10g
- Protein: 4-5g
- Carbohydrates: 30-35g
- Fiber: 2-3g
This Green Chile Corn Bread recipe is a quick dinner idea that’s both delicious and satisfying. It’s a perfect example of how simple ingredients and a few clever techniques can result in a truly exceptional dish. Whether you're a seasoned baker or a kitchen novice, this recipe is a surefire way to impress your friends and family with your homemade cooking skills. It’s a dish that deserves a place amongst your best recipes.