This recipe is a different take on a Mexican cornbread recipe but instead of jalapeños, we added green chile. Green Chile is synonymous with New Mexico where the state’s motto is “Red or Green?”.
And today we wish to share you you an easy way to add a New Mexican flare to that pan of cornbread. By placing a layer of canned corn, green chile and cheese in the middle of your regular cornbread. It’s a green chile Mexican Cornbread recipe that we know your family will love.
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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.
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 Roasted Hatch Green Chiles.
This is a Mexican cornbread recipe is taken up a notch or two, or is it three? Cornbread with a center of grated 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.