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 the cornmeal. This is a very simple recipe and you can smear butter on the final product or not. I like them as a lunch with lots of butter. Nothing else, just the cornbread and butter. I think when you try this recipe you will find that it is one that you will go to over and over again.
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
- 1/4 cup coconut oil or light extra virgin olive oil
- 1/2 cup dairy-free milk
- 1 can 4 ounces, mild diced green chilis
- 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.
After the cornbread has cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.