Easy Green Chili Cornbread
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Easy Green Chili Cornbread is a hearty tasty Mexican accompaniment to all your favorite soups and chili. Eat on the side or crumble into your soup.
This recipe is the base of my Tamale Pie, but it is so easy and delicious I use it alone with soups, stews, and chili.
Easy Green Chili Cornbread
I love to make these in my individual 5.3 inch cast iron pans. Everyone gets a little bit of crispy goodness and warm soft center but it’s just as delicious made in a 9×13 baking dish.
Recipe Tips:
- I love cornbread made in cast iron but this is just as delicious baked in a 9×13 baking dish.
- If using individual cast-iron skillets only fill to about halfway as the batter rises while baking.
- I sprinkle some shredded cheese on the cornbread the last 5 minutes of baking and then when I take them out of the oven I sprinkle with some sliced green onions, cilantro or parsley. Optional of course.
Easy Green Chili Cornbread
Ingredients
- 1/2 cup cornmeal
- 2/3 cup flour
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 3½ Tablespoons vegetable oil
- 1/3 cup milk
- 1 egg
- 1 4.5 ounce can green chili's
- 1 15 ounce can creamed corn
Instructions
- Pre-heat oven to 400° and if using a large cast-iron skillet or individual cast iron skillets place them in the oven while it is pre-heating. You can also use a 9x13 baking dish but do not place it in the oven while it is pre-heating.
- Mix the dry ingredients together in a bowl - cornmeal, flour, sugar, baking powder and salt
- Add the oil, milk and egg to dry ingredients and stir to combine
- Add the creamed corn and green chili's - stir to combine
- Carefully remove the hot cast iron from the oven and add a small amount of vegetable oil to coat the cast iron and give a swirl to coat
- Carefully pour the cornbread batter into the hot pan and place back in the oven for 20-25 minutes until done, a toothpick inserted in the center come out clean.Approximately the same cooking time for a greased 9x13 pan.If using individual cast iron pans only fill batter up halfway as the cornbread will rise as it bakes, also can put the individual pans on a cookie sheet to catch any overflow mess. Also may not take as long to bake depending on the size of the pans so keep an eye on them. Again a toothpick inserted in the middle that comes out clean means it is done.
Notes
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
