New Mexico Corn Bread Recipes

NEW MEXICO LOWFAT GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 375.
• Mix dry and wet ingredients in separate bowls except the corn and chile.
• Clean the chile, remove the seeds and dice them.
• Stir the two bowls of wet and dry ingredients together and add the vegetables last.
• Pour into a round cake pan and bake for 30-35 minutes. If using mini muffin pans, bake for 15-18 minutes.

ABSOLUTE MEXICAN CORNBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

PALO VERDE'S GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 325 degree f.
• Cream butter and sugar.
• Add eggs slowly, one at a time.
• Add chiles, corn and cheese, mixing well to incorporate.
• Sift together dry ingredients, then add and mix until smooth.
• Pour into well-buttered, square 9 inch pan and bake about 1 hour.