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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