Whatcha Making Wednesday: Green Chile Cornbread
A few of my favorite recipes come from my mother-in-law and this recipe is included in that group. If you've ever had a spoonbread you'll think it similar to this. I love it when I ask my MIL to write down a recipe for me - she kind of laughs and then starts estimating what the portion size of the ingredients list is. She always uses a little of this, and a little of that, so her recipes are very adaptable. In my opinion this makes a tasty, quick side dish for Mexican food or any type of grilled meat. Plus it is very kiddo friendly - HB loves this and when I served it last week he utilized his newly acquired skill of pointing and grunting "oohh."
Mix the following ingredients together and baked at 350 degrees for 30-45 minutes. (I realize that is a huge span of time but it is largely variable depending on how deep your dish is. The shallower your pan, the shorter the time and vice versa.)
2 cans cream style corn
1 can diced greeen chiles (or 1/3 cup if you roast your own)
1 t baking powder
3/4 t garlic salt
1/3 cup vegetable oil
3/4 - 1 cup corn meal
1 cup (or a good handful) of cheddar cheese
2 eggs
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