My friends Josh and Brittany moved away earlier this year, and I miss them so much. Shortly after we said goodbye, I tried to bribe them to move back (yes, I am that selfish) with the promise of a new recipe using green chiles, one of Josh’s favorites.
It didn’t work. So, I was left to make Our Best Bites’ sweet chile cheese cornbread for Mark and Annalyn.
I’m not saying they didn’t appreciate it; they did. Just not as much as my friends would have. Plus, it’s virtually impossible for a family of three (which is really two because now I’m remembering that Annalyn hated the bread and spit it out on her plate. Yes, that happened. So it turns out she did not, in fact, appreciate this dish.) to finish an entire pan of cornbread before it goes bad.
But let me tell you something: I wanted to eat it all! It was SO GOOD. And I am not normally a cornbread fan!
This cornbread is not dry and crumbly, like pretty much all other cornbreads are. Plus, it has cheese. And green chiles. How could that be wrong? It’s not. It’s oh-so-good, and I think you should make it soon.
For a crowd or a dinner party, though. Don’t expect to manage it with just one other person. You may have big cornbread-eating aspirations, but this is too much. Find friends. If your green chile-loving friends moved, find new friends. And invite them to dinner.
[I’m kidding, Josh and Brittany. We will never replace you. Instead, we will come visit you soon and bring cornbread with us.]
Sweet Chile Cornbread
1 cup butter, room temperature
1 cup sugar
4 eggs, room temperature
1 4 oz can chopped green chiles
1 can cream style corn
1 cup flour
4 tsp baking powder
1/4 tsp salt
1 cup cornmeal
1/2 cup grated Monterey jack Cheese
1/2 cup grated sharp cheddar cheese
Preheat oven to 350 degrees. Beat together butter and sugar, then add eggs, green chiles and corn. In a separate bowl, combine flour, baking powder and salt. Toss cheese with a spoonful of flour mixture to keep it from clumping together. Combine two mixtures, then fold in cheese and mix well. Pour into greased 9×13 pan and bake for 45-50 minutes.
(The original instructions say to reduce heat to 300 degrees and bake for 50-60 minutes, but honestly, that is a bit too complicated for my kitchen. And I already had to soften the butter and warm up the eggs!)
Do you like cornbread? Or green chiles? Do you like to cook for friends?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home.
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Oh.My. This looks excellent! I’ll be trying it soon! Thanks for sharing!
Anything with green chiles is a winner in my book! (Visiting from Tuesdays at the Table)
Ohhh, this looks amazing! I will have to try it. I love the title of your blog, I need this phrase ingrained in my brain, lol…Stop over for a visit sometime!
Thanks for stopping by, Cara!
might add some chipotle for sweet heat –
Help! What size can of creamed corn did you use?
I made this for our church group this evening. It was just delicious! Thank you Mary!
This was absolutely wonderful! I made it last night and LOVED it! Thanks for sharing!
Yay! Glad you liked it! (And this makes me want to make it again soon!!)
Just want to say how much my family and I adore this recipe. I make it almost weekly and will be serving it as part of our Christmas Eve dinner. Thank you and Merry CHRISTmas!
Oh, I’m so glad! Merry Christmas to you, too, Jenn!
I made this cornbread for christmas dinner and wow! Everyone loved it!
Yay! So glad, Shawn!!
Oops…you left out the cornmeal in your description of when to add the ingredients! Thankfully I saw it on the counter and added it!