Southwestern Green Chile Corn Bread Recipes

Steps:

• 1. Preheat oven to 375 degrees F. Grease or spray a 13 X9X2 inch baking pan with cooking spray and set aside. Some of the ingredients used to create the recipe.
• 2. Add eggs and buttermilk to a large bowl and beat together until blended. Additional ingredients used. I decided not to use the Chili seasoning mix.
• 3. Now add in the other ingredients. Combine the flour corn meal, sugar, & baking powder to a smaller bowl then stir till blended together BEFORE YOU ADD to the larger bowl, then add the corn & drained green chili's then stir till blended together.
• 4. Add in the chopped roasted red peppers & mayonnaise shredded cheeses, then stir to blend.
• 5. Don't forget to add in the chopped onions they add lots of flavor.
• 6. Pour batter into prepared dish & bake for 50 minutes to an hour until golden brown, mine took 55 minutes, and tooth pick inserted in center comes out clean.
• 7. Allow to cool for 15 minutes before serving.
• 8. I served mine with HUNGRY MANS BEAN SOUP. Please NOTE I prefer using YELLOW CORN MEAL, but either will work. Also I didn't have Corn Meal Mix, so I created my own with the addition of flour, corn meal baking powder & sugar. Chose not to add salt.

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
• Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
• To bake stuffing in turkey:
• Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
• Available at Latin American markets and many supermarkets.

Steps:

• 1. Stir yeast & juice (or water) in a large bowl until dissolved.
• 2. In another bowl, stir together the 1 cup flour, milk powder, salt and chile powder, if used. Stir in yeast mixture & beat with electric mixer until it forms a sticky mass, about 3 minutes. Cover & let rest for 1 hour. Beat in egg & additional flour until dough begins to come together.
• 3. Plop onto a lightly floured counter & gradually knead in additional flour only as needed to prevent sticking and forms a soft dough. Too much flour will make your bread dry. Knead until soft & smooth, about 5 minutes. Knead in cheese & chile.
• 4. Coat ball of dough with olive oil and place in bowl. Cover with damp cloth & let rise in a warm spot until doubled, about 1 hour.
• 5. Reshape into a ball tucking in the ends & place on a greased cookie sheet. Let rise again until almost doubled, 15 to 30 minutes. Preheat oven 425 degrees & place baking pan filled with 1-1/2 inches of water on the lowest shelf of oven.
• 6. Sprinkle loaf with additional grated cheese, if you wish and place in middle of oven. Immediately reduce temperature to 375 and bake 20-30 minutes until golden brown & bread sounds hollow when tapped with your fingers. Remove from oven & cool somewhat, for better slicing. It is great served warm but great at any temperature.
• 7. DON't worry if you can't find the Green chile powder, it will work without it.

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
• In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
• In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
• Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
• Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
• Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.

Steps:

• In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Fold in the red peppers, corn and chives., Transfer to a greased 13x9-in. baking dish. Bake at 400° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack., In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.

Steps:

• Pre-heat oven to 425-degrees F.
• In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
• Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
• Bake 30 to 45 minutes.

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
• In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
• Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

Steps:

• Mix the cornbread batter according to the recipe on the box. Stir in the green chiles and half of the Cheddar. Pour the cornbread mixture into a greased baking dish or Dutch oven and bake the cornbread according to package directions until golden brown. Remove from the oven and sprinkle immediately with the remaining Cheddar. Let rest 5 minutes before slicing and serving.

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

Steps:

• Melt butter in a large Dutch oven; add onion and celery; and cook over medium-high heat, stirring constantly until tender.
• Stir in broth and next 7 ingredients. Add cornbread crumbs and pecans, tossing until moistened; spoon into a greased 13x9x2 inch baking dish, and cover with aluminum foil.
• Bake at 350 for 30 minutes or until thoroughly heated.

Steps:

• Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
• Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
• Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.

Steps:

• In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.