Get ready to transform your cornbread game with Joe Wiggins' legendary Green Chili Cornbread - a mouthwatering twist that'll make your taste buds dance! This isn't just another boring bread recipe; this is a flavor explosion that combines the comforting warmth of traditional cornbread with the zesty kick of green chilies and melted cheese. Perfect for those who crave a little excitement on their dinner plate, this recipe promises to elevate your home cooking from ordinary to extraordinary in just 35 minutes!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 1 pan
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup diced green chilies
- 1 cup shredded cheese
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, beat the eggs until they are light and fluffy. Add the milk and vegetable oil to the eggs, whisking continuously to create a smooth liquid mixture.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Fold in the diced green chilies and shredded cheese, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing and serving warm.
Tips
- Use fresh, high-quality green chilies for the most vibrant flavor - roasted chilies work especially well.
- Don't overmix the batter! Gentle stirring keeps the cornbread tender and light.
- For extra moisture, you can substitute some of the milk with sour cream or buttermilk.
- Ensure your baking powder is fresh to help the cornbread rise properly.
- Let the cornbread rest for 10 minutes after baking to help it set and make slicing easier.
- Serve warm with a dollop of butter or alongside chili for a perfect comfort food experience.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the batter.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 10g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 60mg
