Arizona Green Chile Cornbread Green Chili Cornbread Recipes

GREEN CHILE CORNBREAD

Green Chile Cornbread image

No doubt about it, this double-corn bread will become a family favorite. Simply add a bowl of soup for an easy meal.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 37m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup Original Bisquick™ mix
1 cup cornmeal
2 tablespoons sugar, if desired
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 cup shredded sharp Cheddar cheese
2/3 cup corn, thawed and drained
2 tablespoons Old El Paso™ green chiles diced

Steps:

Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
Bake 28 to 32 minutes or until light brown. Serve warm

Nutrition Facts : Calories 145, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg

GREEN CHILI CORNBREAD

Green Chili Cornbread image

This cornbread has NO FLOUR, believe it or not. So rich and moist, you can eat it with a fork. Everyone loves it, and you will too. So easy to put together!

Provided by chefdawn11

Categories Mexican

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup yellow cornmeal
1/2 teaspoon salt
3 teaspoons baking powder
1/4 lb grated sharp cheddar cheese
1 (14 ounce) can creamed corn
1 cup sour cream
2/3 cup melted butter
2 eggs, beaten
8 ounces chopped green chile, Hot

Steps:

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

MEXICAN FIESTA GREEN CHILE CORNBREAD

Mexican Fiesta Green Chile Cornbread image

I made this to go with my vegetarian chili tonight and really enjoyed it! This cornbread has a soft, almost custard like texture. Yum! Adapted from The Everyday Fiesta Cookbook.

Provided by Sharon123

Categories Quick Breads

Time 35m

Yield 8 pieces

Number Of Ingredients 11

Ingredients

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!

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