Friday, January 2, 2009

Green Chile Corn Bread


This is an easy throw it all in the pot and throw it in the oven recipe. You can add some sweet corn kernels to the top as decoration when finished , if you have them available, but otherwise it is pretty plain.

Preheat oven to 325.
If you have a Dutch Oven this is perfect otherwise find a 9 inch square baking pan. Generously butter the Dutch Oven or pan.

In a bowl beat the butter and sugar, add the eggs one at a time beating after each egg. And the chilies, corn and cheese and homogenize all. In another small bowl, mix the cornmeal, baking soda, flour and salt. Once mixed, throw that into the egg mixture and mix until all the lumps are out, well the majority of them at least.

Put in the oven, close the door, go read for about an hour.
Find yourself a wooden match or skewer, jab it in the middle of the bread, if it comes out clean then remove from the oven, let rest and enjoy. If it comes out still clinging on to some corn meal particles, give it another 10 minutes or so, until the stick comes out clean. That's it!


Stuff you will need:


4 eggs
1 cup all purpose flour
1 cup yellow cornmeal
1 tsp. salt
1 TBS. Baking powder
1 1/2 cups creamed corn
3/4 cup brown sugar
1 cup butter
1/2 cup roasted, seeded and diced green chilies ( you can use canned if you must)
1/2 cup grated Monterey or Chihuahua Cheese

2 comments:

Dana Taylor said...

Hope this is half as good as your corn chowder, I made that a while ago and it rocked!

1st Mate said...

Wow, four eggs! This looks like a really good cornbread recipe, and I'm always on the lookout for those. Gracias!

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