Palo Verdes Green Chile Cornbread Recipes

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.

GREEN CHILE CORNBREAD

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

JUNIOR LEAGUE - SOUTHWEST GREEN CHILE CORN BREAD

Steps:

• Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.

CHEESY GREEN CHILE CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

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.

GREEN CHILI CORNBREAD

Steps:

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

CHEESY GREEN CHILE CORNBREAD

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.

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.