I am currently working off the Holiday's pounds after making this buttery Green Chile Cornbread. A good friend made this for me years ago, and it was so good that I hijacked the recipe. I finally made it over the holidays and was pleased with the results. It was spicy, delicious and moist as I remembered it. The texture and flavor reminded me of a cornbread dressing...similar to stuffing. If you try this recipe your family and friends will love you and be in pure bliss.
1 cup of cornmeal
1 cup of flour
1 tsp baking soda
1 tsp baking powder
1 tsp of jalapeno powder (optional)
1/4 cup of sugar
2 eggs
1 stick of salted butter
1/2 cup of sour cream
1 cup of butter milk
1 4.5 0z can of Old El Paso chopped green chilies
1 cup of corn
1 cup of Monterey Jack cheese
In a big bowl combine wet ingredients: eggs, melted butter, buttermilk and sour cream. Then add flour, cornmeal, baking soda, baking powder, jalapeño powder, sugar and mix. Then add corn, cheese and green chilies. Mix well. Place in a rectangular baking pan and bake on 350 for 20 minutes until lightly golden.
Best served with soup. Enjoy!
