Monday, November 24, 2008

Cheesy Green Chili Cornbread

This recipe is really a combination of a couple of cornbread recipes. I love cornbread, especially with a little honey and butter. I like this particular cornbread as a side dish with Uncle Dave's Chili. The cheese and green chilies make it a little bit different, and special.
The secret to great cornbread is to make it in a cast iron skillet. It it superb at conducting the oven's heat evenly, and a bit of butter and shortening ensure a crisp, golden brown crumb (a secret I learned from my dear Aunt Mary who is a fabulous Southern cook). It is also fabulous for whacking your hubby on the head (okay, just kidding...don't do that, it would really hurt!)

If you feel so inspired and run out and buy a cast iron skillet to make this cornbread, kuddos to you! Just be sure to follow the manufacturer's directions for seasoning your new skillet, or your first batch of cornbread will stick like glue. We sure don't want that to happen, do we?
This ain't your mama's cornbread get your apron on and let's get baking.

Cheesy Green Chili Cornbread

2 boxes (8 1/2 ounces each) Jiffy Cornbread mix
1 small can (8 ounces) cream style corn
1 can (4 ounces) chopped green chilies, drained
2/3 cup sour cream (regular or light is best)
1 egg
1/2 cup milk
1 1/2 cups sharp cheddar cheese
1 tablespoon solid vegetable shortening
1 tablespoon unsalted butter
Preheat the oven to 400 degrees, and put your cast iron skillet in the oven to heat up. Along with greasing the skillet, preheating it will help your cornbread attain a nice golden crust. If you don't have a cast iron skillet, a 8x8 or 8x9 baking pan will be fine. Just grease it first with some butter or non-stick cooking spray.

In a large bowl, combine the 2 boxes of cornbread mix, the cream style corn, green chilies, and sour cream.
Then add the egg, milk, and cheese. I didn't put the cheese until after this pic, and then forgot to take another one. Sorry, I was in a hurry.
Now, remove your skillet from the oven, and be sure to use a couple of oven mitts, these babies are heavy. Drop in the butter and shortening, allowing it to melt in the hot skillet, and swirl it around to coat the bottom evenly. The shortening keeps the cornbread from sticking, and the butter adds flavor.
Then pour in the cornbread batter, and smooth the top.
Bake at 400 degrees for 25-30 minutes or until a toothpick inserted in the middle comes out clean, and the top is a deep golden brown.

Cut into wedges and serve warm. David said this was the best batch yet :-)
God bless your table tonight!

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