I am a lover of cornbread. It’s one of the things I remember my mom making us when I was growing up. She actually made cornbread sticks, in this little cast iron pan where the sticks were the shape of corncobs. Have you seen those pans? I loved those things. I don’t happen to have one of those pans, but I still make cornbread.
When we lived in Latvia a few years ago, my youngest daughter decided to try her hand at making cornbread. I have to say, she did a dang good job. Especially since we were dealing with ingredients that were just a little different than the ones we were used to, in a kitchen that was very far below our usual kitchen. The whole apartment was below what we were used to, but it was what we could find and it worked. To be clear, all of Latvia is not like that, just this little area where we were living. Kassandra has earned her spot as our usual cornbread maker and has actually turned into quite a great cook, as are our other two kids.
Jump ahead a couple of years and I decided I wanted some cornbread one day. However, I was the only one here, so I had to make it myself. I don’t know if you know this about me or not, but I went to high school in Albuquerque, New Mexico. The time I lived in Albuquerque began my love of green chili. Have you had Hatch green chili? It is so good. I happen to have some of them in my freezer, so I thought I would add some to this cornbread, you know, to merge two of my loves. Then I decided to add some cheese and oh boy did this cornbread turn out good and very moist.
In parts of the world it is starting to get cold, really. This would be a great companion to your soups and stews this winter. Add a little butter, either on the side or spread on the top while it’s still warm, and you have something to behold. Your taste buds will thank you. PS my green chilies are mild in hotness. You can adjust based on your preference. I have some friends that love them hot hot hot. I am not that person.
Cheesy Green Chili Cornbread
1/3 cup butter, melted
1 cup milk
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 tsp salt
3 1/2 tsp baking powder
4 ounces chopped green chilies
3/4 cup shredded cheddar cheese
3/4 cup Mozzarella cheese
Preheat oven to 350*.
Grease a 9×9 inch pan.
In a medium bowl, beat egg well.
Beat in melted butter and milk.
Add the flour, cornmeal, sugar, salt and baking powder.
Add the green chilies and cheeses.
Mix until incorporated.
Spread in greased pan.
Bake for 30 minutes, until golden on top.
Serve with butter.
I hope you love it! What is your favorite food you can remember from your childhood? Leave me a comment below.
Posted by Kathleen
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