New Mexico Lowfat Green Chile Cornbread Recipes

NEW MEXICO GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 400 degrees. Use butter to grease a mini muffin or regular muffin pan.
• Combine all dry ingredients in a large bowl. Add in milk, eggs and butter, and stir well to combine. Add in chopped green chile and stir until the chile is mixed throughout the batter.
• Pour batter into muffin cups, leaving 1/4" space for them to rise. Bake in preheated oven until golden brown and cooked through. Mini muffins take 10 - 12 minutes to cook, regular muffins take 15 - 20 minutes.

MEXICAN FIESTA GREEN CHILE CORNBREAD

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!

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.

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.