Green Chili Cornbread fills the bill for Tex Mex cuisine. Cornbread is perfect to help cut the heat and compliment any bean dish, chili or tamale.
Tex Mex cuisine needs a bread and this Green Chili Cornbread fills the bill. Don't get me wrong - tortillas are indispensable in so many Mexican meals but sometimes you want a bread next to that chili or tamale.
Cornbread is perfect to help cut the heat and compliment that meal. Diced green chilis are added for that spicy flavor and I go with mild chilis because I think it blends better with cornmeal.
This is a very simple recipe and you can smear dairy-free butter on the final product ... or not. I like them as a snack all by themselves. Nothing else is needed. They are that moist and light.
There's another cornbread recipe on this blog that is very different also. It's Date Pecan Cornbread . I kid you not. There's a mild sweetness that really enhances the bread and it makes a really nice breakfast.
Now back to the spicy! I think when you try this recipe you'll find that it is one that you will go to over and over again. Made from scratch and perfect every time.
Green Chili Cornbread
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 ounce dairy-free sour cream
- ¼ cup extra virgin olive oil - light
- ½ cup dairy-free milk
- 4 ounces mild diced green chilis - comes in a can
- Lightly oil a 9" x 9" square pan. Set aside.
- Preheat the oven to 400°.
- Add all of the ingredients to a large bowl.
- Mix well but just until blended.
- Pour into the prepared pan.
- Bake at 400° for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes.
- Slice and serve.