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!

 

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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°

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

 

 

Preparation Time: 
45–60 minutes including baking time.