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
| 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.
