I made this cornbread last week to go with our Smoky, Spicy Chili, and it was so good, I just had to share it with you. It contains green chiles so was perfect to go with it. I have been making some type of soup every week, and was wanting to find a cornbread recipe that was a little bit different. This was the moistest cornbread I have ever eaten.
One of the reasons this cornbread is so moist is that you add a can of creamed corn to it. You don’t really taste it, but the cornbread practically melts in your mouth. We didn’t even need to use butter (shocking, I know). The green chiles give it a little bit of flavor, but it isn’t spicy at all. You can’t see the green chiles very well in the picture, but they do add some little green specs of color to the cornbread which would be perfect for the holiday season if you are serving soup at one of your get togethers. You can make this ahead and freeze it too. Overall, it was just a great cornbread recipe that I think I will be making a lot from now on.
How are you doing getting ready for the holidays? I am plugging away at my to do lists, trying to get as much as I can done each day. Today I hope to get our Christmas tree decorated among other things. I would love to know if you have any secrets as to how to get everything done in time without feeling that frenzied, panicky feeling the last couple of days. Each year has gotten better as I learn from the last year, but I still have a ways to go. One of the best sermons I ever heard at Christmas time was about how our Christmas celebration isn’t going to be perfect and that is okay because even the first Christmas wasn’t exactly the ideal kind of circumstances Mary must have wanted for the delivery of her child. I mean, she had animals in the delivery room. Yikes! And it wasn’t a delivery room, it was more of a delivery cave. So if the first Christmas wasn’t perfect, we really shouldn’t expect ours to be either. Realizing that just took a lot of pressure off for me so thought I’d pass that along. Best wishes to you as you get ready for your holiday celebration!
Green Chile Corn Bread
1 c butter (not margarine)
- 3/4 c sugar
- 4 eggs
- 1 (4 oz.) can diced green chiles
- 1 1/2 c creamed-style corn
- 1/2 c cheddar cheese, shredded
- 1 c flour
- 1 c yellow cornmeal
- 2 Tbsp. baking powder
- 1 tsp. salt
- Preheat oven to 325 degrees.
- Cream butter and sugar.
- Add eggs slowly, one at a time, mixing well with each addition.
- Add chiles, corn, and cheese, mixing well to incorporate.
- Sift together dry ingredients, then add and mix until smooth.
- Pour into greased 9×9-inch pan.
- Bake approximately 1 hour until toothpick inserted comes out clean. Check often the last 10 minutes. Don’t over bake.
- Makes about 9 servings.
Recipe from The Boulder’s Resort, Palo Verde room.