Mexican Cornbread Recipe with Hatch Green Chiles

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.

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 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!