Green Chile Cornbread

I have spent the last few weekends surrounded by plants and flowers, and it’s got me feeling envious!  I have never been much of a gardener, preferring to leave that to my mom and sister; however, I have found myself wanting a garden of my own.  Living in an apartment like I do, a garden is not an option at this time.  But I was able to put together a little planter of succulents that I can keep at home (it just has to be out of Richmond’s reach).

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This little planter will have to be enough for me for now, one day I’ll get to satisfy my newly discovered desire for a garden.

In the kitchen world, there is a different thing I’ve been wanting for a while – cornbread.  Today that craving was going to be filled, and I wasn’t going to make a run of the mill, plain cornbread.  I decided to pump mine up with cheese, sweet corn kernels, and green chiles.

I’ll admit to using a cornbread mix, it’s just so simple!  I did have to think on my feet a bit since I am completely out of milk at this point in time.  To solve that problem, I simply substituted an equal amount of Greek yogurt in place of the milk.

Green Chile Cornbread

I cooked the cornbread in a cast iron skillet because I love the way it gives the bottom a beautiful golden brown crust.  The corn kernels boost the sweet corn flavor, and the green chiles add a nice tang to the finished cornbread.

Green Chile Cornbread

You can’t have everything you want in life; but you can have wonderful cornbread if you follow this recipe!

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Green Chile Cornbread
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Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Green Chile Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Ingredients
  • 1 8.5oz box Jiffy corn muffin mix
  • 1 egg lightly beaten
  • 1/3 cup Greek yogurt can also use milk
  • 1.5 cups whole kernel corn
  • 4 oz can diced green chiles drained
  • 1/2 cup shredded cheddar cheese
Servings: people
Units:
Instructions
  1. Preheat oven to 400F. If using a cast iron skillet, put 1 tbsp butter in a 9in skillet and place in oven while it preheats. If not using cast iron, grease an 8in square pan (do not preheat in oven).
  2. Place all ingredients in a large bowl, stir until just combined. Batter will be slightly lumpy.
  3. Pour mixture into greased skillet/pan, and bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
  4. Cool slightly, and serve.
Recipe Notes

**Cardinal Rule**  Add cooked bacon or diced Spanish chorizo for an even bigger flavor boost.

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