Best Chile Corn Bread Recipes

JUNIOR LEAGUE - SOUTHWEST GREEN CHILE CORN BREAD

Steps:

• Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.

E-Z CORN AND GREEN CHILE SPOON BREAD

Steps:

• Heat oven to 400°F and grease 8-inch square baking dish.
• In a large bowl, combine cornbread mix, eggs, melted butter, cheese, green chilies, bell pepper, jalapeños and red pepper.
• Stir until well mixed.
• Pour into greased baking dish and bake at 400°F for 35-40 minutes or until set and golden brown.

SOUTHWESTERN GREEN CHILE CORN BREAD

Steps:

• Cream butter and sugar. Add eggs slowly, one at a time. Add remainder of ingredinets and mix well. Pour mixtue into a well-buttered 9x13-inch pan. Bake at 325° for approximately 1 hours.

HATCH CHILE CORN BREAD

Steps:

• Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chiles. Set aside.
• Preheat oven to 400°F Butter 9x5x2-inch metal loaf pan. Set aside.
• In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients, and stir just until blended. Mix in chiles. Transfer batter to prepared pan.
• Bake until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. (Check at about 20 minutes.).

GREEN CHILE AND TOMATILLO CORN BREAD

Steps:

• 1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil. Roast the whole poblano pepper, the whole jalapeño pepper and the onion, turning occasionally, until evenly blistered and blackened in some spots, 10 to 12 minutes. Remove from the oven and carefully gather the edges of the foil to enclose the roasted peppers and onion. Allow to cool completely, then stem, peel, seed and roughly chop the peppers, and roughly chop the onion. Set aside.
• 2. Meanwhile, lower the oven to 350º and grease an 8-inch square baking dish. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
• 3. In a blender, purée the remaining halved poblano and halved jalapeño, the buttermilk, cilantro, melted butter, tomatillos and egg until smooth. Transfer the mixture to a large bowl and slowly fold in the dry ingredients until just incorporated. Stir in the chopped, roasted peppers and onion along with the cheese.
• 4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes. Let cool completely before cutting into squares and serving.

MIMI'S GREEN CHILE CORN CASSEROLE BREAD

Steps:

• Heat oven to 350. Grease an 8 x 8 inch pan. I usually put butter in the pan and then put it in the oven to melt while I mix the ingredients.
• Combine first 5 ingredients. Spread 1/2 of batter in pan. Cover with green chiles and then grated cheese. Top with the rest of the batter.
• Bake at 350 degrees for 30-40 minutes or until golden brown. Does not get as dry as a cornbread does, should still be soft and very moist.

CHILE CORN BREAD

Steps:

• Pre-heat oven to 425-degrees F.
• In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
• Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
• Bake 30 to 45 minutes.