Saturday, February 26, 2011

February 26, 2011: Southwestern Cornbread Recipe

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There are few things that go better with a hot bowl of soup, stew, or chili than fresh bread. However, if you don’t have the time to make a loaf of sourdough or French bread from scratch, cornbread is a good alternative.

After trying many different recipes and being disappointed at the dry texture, my friend Kathy once again came to my rescue by providing me with the following recipe. This cornbread is melt-in-your-mouth good and doesn’t need any butter because it’s already rich enough as is. If you’re counting calories, this cornbread would definitely be on your verboten list but otherwise, try it with a steaming hot cup of chili or bean soup for a scrumptious cold weather dinner.

Note: Do you see the area on the top of my cornbread where it sank? That's because I forgot to adjust the leavening for my altitude, which is about 6,400 feet above sea level. I should have reduced the amount of baking powder.


Southwestern Green Chili Cornbread

½ cup butter, softened
½ cup shortening (butter-flavored Crisco is best)
¾ cup sugar (reduce this about 1/4 cup if you don't like somewhat sweet bread)
4 eggs
½ cup green chilies, diced (optional)
1 ½ cup creamed corn (you can use one can and add a bit more flour to account for the extra moisture)
½ cup shredded cheddar cheese
½ cup Monterey jack cheese, shredded
1 cup flour
1 cup cornmeal
2 T. baking powder
1 t. baking soda
1 t. salt

Preheat oven to 325 degrees.

Blend the butter, shortening, and sugar until creamy. Add the eggs one at a time, mixing well before adding the next one. Add the remainder of ingredients and mix well (a stand mixer will save your arm muscles). Pour the mixture into a greased baking pan (the recipe calls for a 9” square pan but I’ve found that’s too small; try a larger, 13 x 9" casserole dish or two medium-sized cast iron skillets). Bake for 50 to 60 minutes, until firm in the center.





In the picture above, I've served the chili in a big bowl surrounded by thin cuts of the cornbread, then topped it with thin slices of cheese, sliced avocado, chopped green chiles, a dollop of sour cream, and a sprinkling of minced green onions. Mmm!


Tip: This cornbread is also an excellent accompaniment to barbecued ribs.

2 comments:

  1. I love cornbread with a bowl of chili. Never thought of serving it with ribs. I bet that would be outrageous!!

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  2. Mama Kelly - I think the slightly sweet flavor of cornbread goes perfectly with any kind of pork. You might want to try it with ham, too!

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