This New Mexico Cornbread 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 New Mexico 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.
New Mexico Cornbread Recipe:
2 cups milk
½ cup butter, melted
2 large eggs
2 ½ cups yellow corn meal
2 cups all purpose flour
½ cup sugar
2 Tablespoon baking powder
1 teaspoon salt
15 ounce can whole kernel corn
1 cup of grated cheddar cheese
2- 4.5 ounces chopped green chile or 4-5 freshly roasted green chiles, chopped
13 X 9 inch baking pan
How to make New Mexico Cornbread
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
Remove from oven and allow to cool for 5 minutes prior to cutting.
This is a New Mexico 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.