Mexican Cornbread Recipe with Hatch Green Chiles

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The funny thing about travel is that once you return home from a fantastic trip, you try by every means possible to recreate the things you loved about the destination you visited at home…while I can’t exactly recreate the beautiful city of Mexico City here in Miami, I can begin to incorporate elements that I found so charming into our lives. I’ve been on a Mexican food kick since my return, with my latest experiment being this Mexican Cornbread Recipe with Hatch Green Chiles.

Originally, I wanted to use jalapeno peppers, but quite honestly, I can’t handle them. Ha! Chris is a Hatch green chile addict, and I have become accustomed to their flavor, so I used them in the place of jalapenos in this recipe.

mexican cornbread with hatch green chiles

I love cornbread, but I prefer sweet cornbread. What can I say? I’m a little bit Southern. I like sugar in everything!

While some cornbread recipes call for creamed corn, I decided to kick the quality up on this a notch and used fresh corn and heavy cream…that little bit of extra work made a difference!

This Mexican cornbread recipe had a soft, dense texture and was crispy on top – just the way I like it!

Because Angeline doesn’t like green chiles, and Chris doesn’t eat a lot of carbs, I knew that I’d end up eating the majority of this Mexican cornbread recipe, so I only used about 1/2 a can of Hatch green chiles. It was just enough to add a punch of flavor and didn’t overwhelm the cornbread. You can use a whole can if you really like green chiles!

mexican cornbread with hatch green chiles

 Mexican Cornbread Recipe with Hatch Green Chiles

Ingredients

1 cup melted unsalted butter
1 cup granulated sugar
4 large eggs
1 (15 ounce) can sweet corn
1/4 cup heavy cream
1/2 (4 ounce) can chopped green chiles, drained
3/4 cup shredded Mexican cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Directions

Preheat your oven to 300 degrees and spray a 9×13 inch baking dish with nonstick cooking spray with flour (I use Baker’s Joy).

Beat your butter and sugar together in a large bowl, add the cream and then beat in the eggs one at a time. Add in the flour, cornmeal, baking powder and salt and beat for a minute until your dough is smooth. Stir in corn, chiles, and cheese.

Pour your batter into the baking dish and baked for 1 hour.

I usually pull it from the oven and use a toothpick to check for doneness. Just insert the toothpick into the very center and when you remove it, if it comes out clean (it can be moist) then it’s done!

mexican cornbread with hatch green chiles

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