GREEN CHILE AND CHEDDAR CORNBREAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Mix the cornbread batter according to the recipe on the box. Stir in the green chiles and half of the Cheddar. Pour the cornbread mixture into a greased baking dish or Dutch oven and bake the cornbread according to package directions until golden brown. Remove from the oven and sprinkle immediately with the remaining Cheddar. Let rest 5 minutes before slicing and serving.
ZESTY CHEDDAR AND GREEN CHILI CORNBREAD
This is my recipe for cornbread and I think it is great! You can make this mild or spicy, it only depends on the heat level of your chilies. I buy the fire roasted mild green chilies which are very good. I also like to use sharp cheddar because I think that it is more flavorful. You can use regular or buttermilk, I prefer buttermilk as the cornbread comes out more moist. Enjoy! Be careful to mix this only until combined in order to avoid it getting tough.
Provided by TaterBug
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together well flour, cornmeal, sugar, baking powder, and salt.
- Beat eggs, buttermilk, oil together until well mixed.
- Add shredded cheddar and chilies to flour mixture and stir.
- Add wet ingredients to dry and stir until just mixed. Do not overmix as this will make tough cornbread.
- I use a 9x9x2 in pan and bake for 27-35 minutes at 400°F, depending on your oven.
- As another variation I like to add a half cup or so of roasted corn (drained) and cut back on the amount of chilies and cheese.
Nutrition Facts : Calories 269.1, Fat 10.7, SaturatedFat 2.1, Cholesterol 58.6, Sodium 587.2, Carbohydrate 33.8, Fiber 3.3, Sugar 9.3, Protein 11.6
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
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