Cornbread With Green Chiles

Cornbread With Green Chiles

Makes 2 Loaves



Ingredients

  • 1 3/4 cup cornmeal

  • 1 1/2 all purpose flour

  • 2 1/2 teaspoons salt 

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoon baking powder 


  • 1 /3 cup sugar

  • 3/4 cup butter 


  • 3/4 cup sour cream

  • 3 eggs 

  • 3 cups buttermilk 

    • If you don't have buttermilk measure out the amount of milk and add 2 tablespoons of white vinegar or lemon juice, stir and let set for 15-20 minutes

    • Or equal parts plain yogurt and milk mixed together


  • 3 small cans of diced green chiles 

  • 1 1/2 cups of corn (if frozen thaw, if canned drain) 

  • 2 cans of creamed corn 



Directions 

  1. Preheat oven to 350 degrees

  2. Grease pans with softened butter (this works much better than any spray that I have used) 

    • A pastry brush makes greasing the pans with the softened butter much easier (swipe your pastry brush upwards to help your bread rise better)

  3. Line the bottom of two loaf pans with parchment paper (liners on the bottom are crucial)

  4. In a bowl combine creamed corn, corn and chiles

  5. Sift together the flour, salt, baking soda and baking powder, set aside

  6. Whisk cornmeal into dry ingredients

  7. Whisk together wet ingredients (eggs, buttermilk and sour cream)

  8. Cream together butter and sugar 

  9. Add wet and dry ingredients alternating ending with wet

  10. Add the combined add ins

  11. Pour batter into prepared loaf pans

  12. Bake 45-60 minutes, until a toothpick comes out with some crumbs

  13. Allow to cool about 30 minutes, on their sides

  14. Remove from tins, slice

  15. Serve with Whipped Honey Butter

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