This recipe is a different take on a Mexican cornbread recipe but instead of jalapenos, we added green chile. Green Chile is synonymous with New Mexico where the state’s motto is “Red or Green?”.
The question “Red or Green?” in New Mexico is asking the color of your chili preference. Some say your answer also determines whether you are from the northern (red) part of the state or the southern (green) part.
And even though the Red chile sauce is delicious, my favorite is the green Roasted Hatch Green Chiles.
Throughout New Mexico the fall air smells of roasting chiles, these chile roasters are set up at most supermarkets, farmers markets and on street corners. We all have our favorite vendor where we go and buy a huge bag of chile and have them roasted on the spot. We then package the chile in vacuum bags and freeze so we have fresh roasted chile for the year.
But if you don’t live near a neighborhood chile roaster than these amazing flame roasted chiles can be purchased online with Amazon here.
This is Mexican cornbread recipe is taken up a notch or two, or is it three? Cornbread with a center of cheese, roasted green chile, and whole corn. It’s great with Soups, Stews or Chili, beef stew or a big old pot of Texas Pinto Beans.
New Mexico Cornbread
Homemade Cornbread with an inner layer of green chile, corn and cheese
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8
Calories: 572kcal
Ingredients
- 2 cups milk
- 1/2 cup butter melted
- 2 large eggs
- 2 1/2 cups yellow corn meal
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 1 can 15 oz of whole kernel corn
- 1 cup of grated cheddar cheese
- 2 4.5 oz cans chopped green chile or 4-5 freshly roasted green chiles, chopped
Instructions
- Preheat oven to 400 degrees
- Prepare cornbread batter by mixing first 8 ingredients into a large bowl
- In a 13 X 9 inch baking dish, pour half the cornbread batter and spread evenly
- Spoon the corn and green chiles evenly on top
- Sprinkle the grated cheese
- Cover with the remaining cornbread batter and spread to cover the corn, green chiles, and cheese.
- Bake for 20-25 minutes
Nutrition
Calories: 572kcal | Carbohydrates: 77g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 533mg | Potassium: 610mg | Fiber: 6g | Sugar: 17g | Vitamin A: 670IU | Calcium: 320mg | Iron: 3.5mg
Glamburger
February 3, 2015 at 1:53 am…Obviously I picked the wrong day to start my diet. Bookmarking this for later! 🙂
Jamie Sherman
February 3, 2015 at 3:39 pmCornbread is one of the best foods ever!! I love this kicked up version! 🙂
Dan from Platter Talk
February 4, 2015 at 3:52 pmWe love cornbread and this version looks perfect!
Kecia'sFlavor Breakthrough
February 4, 2015 at 8:30 pmEvelyn, I love the chilis in this! Wow!!
heather gilmour
February 5, 2015 at 9:58 amMMM so yummy! Looks really amazing, I have to try to make it at home.
House cleaning Maida Vale