Barbara Adams: Cornbread with Roasted Green Chilies, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Cornbread with
Roasted Green Chilies
Recipe

The robust, smoky flavor of roasted chilies gives this cornbread extra depth of flavor. Try it with a big bowl of black bean soup—heaven!

Ingredients

Serves 18 pieces

3	cups	yellow corn meal
3	cups	flour
1/4	cup	baking powder
1	tablespoon	salt
1/2	cup	sugar
3	cups	whole milk
3		eggs, beaten
1	cup	melted butter
1	7-ounce can	diced Ortega fire-roasted chilies

Directions

Preheat oven to 400°

Grease a 13x9x3-inch ovenproof dish and fill with the batter.
Combine the corn meal, flour, baking power, salt, and sugar in a large mixing bowl and whisk to blend.
In a separate bowl, whisk together the milk, eggs, and butter.
Mix in the chilies.
Add the wet ingredients to the dry and mix gently with a large spoon or spatula just until blended. Do not over mix.
Bake for 35–45 minutes or until a knife inserted in the center comes out clean.

Preparation time: 45–60 minutes including baking time.

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