Cornbread with Sweet Green Chiles

>> Friday, October 3, 2014

Simple, filling comfort food...that's what we call these cornbread squares! We've tried many cornbread recipes, but this is one of the most moist and flavorful versions we've come up with yet. Stick around to see some of our other cornbread recipes, too.

This is really good with Polish Mushroom Barley soup or Joe's Award-Winning Chili.


1 cup corn meal (we like to use the medium-coarse kind)
1 cup flour
1 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tbsp butter, melted
3 tbsp olive oil
2 eggs, beaten, or 1/2 cup egg substitute
1 1/2 cups milk
1 tbsp lemon juice
1 5-oz can mild or hot green chilies


Preheat oven to 425 degrees.

In a large mixing bowl, stir together the corn meal, flour, sugar, baking powder, soda, and salt. In another bowl, stir together the butter, oil, eggs, milk, and lemon juice. Pour the liquid into the flour mixture and stir until the mixed, but still a little lumpy. Stir in the can of chilies.

Grease a 9x12 baking pan. Pour the batter into the pan. Bake at 425 degrees for 20-25 minutes, until slightly browned and a toothpick inserted in the center comes out clean. Cool slightly before cutting into squares.


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