After trial and error with several cheesy green chile cornbread recipes, this one is the winner by far! R, my avid food critic, gives it an enthusiastic thumbs up. As for my review, it not only passes the aroma and texture analysis, it’s so simple to make!
- 1 ½ cups yellow cornmeal
- ¼ cup all-purpose flour
- 2 Tbsps sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup soy milk (or milk, or any milk alternative)
- 7/8 cup buttermilk + 3 Tbsps butter, melted (or 1 cup sour cream, or 1 cup Greek yogurt)
- 2 Tbsps melted butter
- 1 large egg
- ½ cup sautéed onions
- Heaping ½ cup chopped Hatch green chiles (roasted, peeled, de-seeded)- or store bought Hatch green chiles
- 1 cup grated cheddar/Monterey Jack cheese combination
Preheat oven at 400°F. Grease a 9×13 baking dish.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk milk, buttermilk+butter, butter, and egg.
Add the wet ingredients to the dry ingredients and mix well.
Stir in onions, green chile, and cheese.
Pour the batter evenly into the baking dish and bake for about 30 minutes. Check by inserting a butter knife in the center- it should come out clean.
Eeeee…it’s so good!