Best Green Chili Cornbread Recipes

GREEN CHILI CORNBREAD

Steps:

• In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.

BEEF AND GREEN CHILI CORNBREAD CASSEROLE

Steps:

• 1. Pre-heat oven to 400 degrees. Prepare cornbread as per directions on box. Set aside
• 2. Brown hamburger until no longer pink. Drain off grease. place back into skillet and add sauce and beans mix thoroughly
• 3. In a 9x11 greased baking dish place beef mixture and spread out evenly. top with cornbread and bake until bread is cooked all the way through.

BEST GREEN CHILI AND CORNBREAD STUFFING

Steps:

• Preheat oven to 350.
• Boil celery until done.
• In a skillet melt butter and sweat onions.
• Add celery to onions and simmer.
• In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.
• Add celery and onion mixture.
• Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.
• Place mixture in a 11x13 glass baking dish and place in oven.
• Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!
• Bake for a total of 1.5 hours.

GREEN CHILI AND CHEESE CORNBREAD

Steps:

• Preheat oven to 375*F. Brush an 8X8 inch baking pa nwith melted butter or spray generously with cooking spray.
• Sift the flour, sugar, baking powder and salt into a large mixing bowl. Stir in the cornmeal.
• In a seperate bowl, whisk together the buttermilk, oil and egg. Stir the wet ingredients into the dry just enough to combine; avoid overmixing. Fold in the green chilies, cheese and onions. Scrape into the prepared pan and bake 30 to 35 miinutes, until the top is very light golden brown. Cool at least 10 minutes before cutting.

CHEESY GREEN CHILI & ONION CORNBREAD

Steps:

• 1. Preheat oven to 400. Grease an 8x8x2 inch square pan or a 9x1 1/2 round pan. In a medium bowl stir together cornmeal, flour, sugar, baking powder and salt. set aside.
• 2. In bowl whisk milk, eggs, and butter. Add milk mixture all at once to cornmeal mixture. Stir just until moistened. Pour batter into prepared pan.
• 3. In skillet combine 3 tablespoons butter and green chili and onion and saute until tender. Let stand while mixing the cornmeal mixture. Drain off excess butter before adding to cornmeal mixture.
• 4. Cover cornmeal mixture with enough cheese to cover the top.
• 5. Bake about 20 minutes or until edges are golden brown. Cool slightly. Serve warm.

GREEN CHILI CORNBREAD

Steps:

• Combine all ingredients and pour into a greased 13 X 9 pan, bake @ 350 degrees, uncovered for 1 hour.

ZESTY CHEDDAR AND GREEN CHILI CORNBREAD

Steps:

• Stir together well flour, cornmeal, sugar, baking powder, and salt.
• Beat eggs, buttermilk, oil together until well mixed.
• Add shredded cheddar and chilies to flour mixture and stir.
• Add wet ingredients to dry and stir until just mixed. Do not overmix as this will make tough cornbread.
• I use a 9x9x2 in pan and bake for 27-35 minutes at 400°F, depending on your oven.
• As another variation I like to add a half cup or so of roasted corn (drained) and cut back on the amount of chilies and cheese.

GREEN CHILI CORNBREAD

Steps:

• 1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
• 2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
• 3 Bake for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

PORK AND GREEN CHILI POTPIE WITH SCALLION CORNBREAD TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 3-quart Dutch oven over medium-high heat. Add the pork, in batches, and cook until browned, about 8 minutes. Transfer to a plate.
• Add the onion and bell pepper to the Dutch oven and cook, over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the potatoes, 2 cups of broth, salsa, cumin and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are just tender, about 15 minutes.
• Meanwhile, whisk together the remaining 1/2 cup of broth and flour in a small bowl until smooth. Stir the flour mixture into the simmering vegetables and cook until the mixture bubbles and thickens, about 2 minutes. Return the pork with its juices to the Dutch oven.
• Meanwhile, to make the topping, prepare the cornbread mix according to package directions and fold in the scallions. Spoon the batter, by heaping tablespoons, over the filling in the Dutch oven. Bake, uncovered, until the filling is bubbly and the topping is golden brown, 20 to 25 minutes.