Best Green Chile And Tomatillo Corn Bread Recipes

Palo Verde's Green Chile Cornbread image

Provided by Galley Wench

Categories Breads

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 10

1 cup butter
3/4 cup sugar
4 eggs
1/2 cup green chili, diced (may use canned)
1 1/2 cups cream-style corn
1/2 cup cheddar cheese, shredded
1 cup flour
1 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt

Steps:

Mexican Fiesta Green Chile Cornbread image

Provided by Sharon123

Time 35m

Yield 8 pieces

Number Of Ingredients 11

1 tablespoon light olive oil (or vegetable oil)
1 1/2 cups yellow cornmeal
1/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 cup creamed corn
2 large eggs, lightly beaten
1 (4 ounce) can chopped green chilies, drained
2 cups buttermilk
2 tablespoons melted butter (or margarine or vegetable oil)

Steps:

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!

Cheesy Green Chile Cornbread image

Provided by Erin Jeanne McDowell

Categories side-dish

Time 55m

Yield One 9-by-9 inch cornbread (12 servings)

Number Of Ingredients 14

Nonstick cooking spray
1/2 cup unsalted butter, melted
1/3 cup sugar
2 tablespoons honey
2 large eggs, at room temperature
2 cups all-purpose flour
1 3/4 cups fine yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/2 cup whole milk, at room temperature
1/3 cup sour cream or Greek yogurt, at room temperature
1 1/3 cup shredded cheddar cheese
One 4-ounce can chopped green chiles, drained
1 cup corn kernels (drained, if canned; thawed, if frozen)

Steps:

Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.